steak and potato soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 320.1
- Total Fat: 7.7 g
- Cholesterol: 24.5 mg
- Sodium: 516.9 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 3.8 g
- Protein: 18.2 g
View full nutritional breakdown of steak and potato soup calories by ingredient
Introduction
It is a cold rainy day. I had steak for dinner last night and decided that the left overs would be really nice in a potato soup. So, I went through an old recipe book and found a recipe that I had the ingredients (or substitutes) for and modified it! This was calculated with no added salt. Garnish with a little cheddar cheese to make it extra sinful! It is a cold rainy day. I had steak for dinner last night and decided that the left overs would be really nice in a potato soup. So, I went through an old recipe book and found a recipe that I had the ingredients (or substitutes) for and modified it! This was calculated with no added salt. Garnish with a little cheddar cheese to make it extra sinful!Number of Servings: 4
Ingredients
-
1 1/2 med onions
1 stalk celery
1 T butter
1 T Olive oil
3 small to medium potatoes
1 can beef broth + water to equal 2 1/2 cups
1/2 c dry white wine
3 oz left over steak
1 can fat free condensed milk
1 t. dried parsley (or 1 T fresh chopped parsley)
salt and pepper to taste
Directions
1. Chop onions and celery and saute in butter and olive oil until soft.
2. Cut potato into large chunks then add to onions and celery after they are soft. Season with pepper, stir together. Add beef broth (mine had a little ball of fat floating in it when I removed the top, discard this) and water. Simmer for about 30 minutes.
3. Puree about half of the soup. Add back to pan with white wine and bring to a boil.
4. Cut the leftover steak into small bites (removing as much visible fat as you can) and add to the soup. Simmer about 5 minutes.
5. Add milk(shake the can WELL), parsley, salt and pepper to taste. Reheat but do not bring to a boil.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRUEVALENTINE.
2. Cut potato into large chunks then add to onions and celery after they are soft. Season with pepper, stir together. Add beef broth (mine had a little ball of fat floating in it when I removed the top, discard this) and water. Simmer for about 30 minutes.
3. Puree about half of the soup. Add back to pan with white wine and bring to a boil.
4. Cut the leftover steak into small bites (removing as much visible fat as you can) and add to the soup. Simmer about 5 minutes.
5. Add milk(shake the can WELL), parsley, salt and pepper to taste. Reheat but do not bring to a boil.
Makes about 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRUEVALENTINE.