Creamy Steak and Potato Soup (with mushrooms)
Imagine sitting down to that steak smothered in mushrooms with baked potato on the side. Now imagine all this and more in a hearty and comforting hug in a bowl as soup!! This Creamy Steak and Potato Soup with Mushrooms is all that and more. I dare you not to go back for seconds.
Ingredients
- 1 lb Steak I used rib eye, cut into bite size pieces
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Ghee
- 3 cloves Garlic minced
- 1 cup Onion sliced in half moons
- 8 oz Baby Bella mushrooms sliced
- 3 cups Beef broth
- 13.5 oz Coconut cream
- 2 whole Russet potatoes large, diced
- 1 teaspoon Thyme
- ½ teaspoon Rosemary
- 1 tablespoon Red wine vinegar
Instructions
- Cut the steak into bite sized pieces and toss with salt and pepper.
- Heat the olive oil in a large soup pot.
- Add the steak and sear about 2 minutes per side and move to plate.
- Melt the ghee in the same pot.
- Now add the onions and mushrooms, cooking till mushrooms are brown, then add garlic and stir for one minute.
- Place the potatoes in the pot and pour the broth over top and bring it to a boil. Once it boils, lower the heat to simmering and simmer for 10 minutes.
- Return the beef to the pot along with the thyme and rosemary and continue to simmer for 5 minutes longer.
- Add the coconut cream and simmer for 10 minutes. Taste to see if it needs more salt and pepper to your liking.
- Enjoy!
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