Steak and potatoes. An American staple, but today were trading in the knife and fork for a spoon.
Ingredients
- 1.5# Russet Potatoes, about 2 potatoes (Peeled and diced)
- 7oz/ 2 Leeks (cut into thin rounds or half moons)
- 3 Garlic Cloves (sliced thin)
- 2 Tbs Beef Fat (wagyu tallow)
- 3 Cups Low Sodium Beef Broth or Chicken Stock
- 1 Tbs Tony Bs Burger Banger
- Zest of 1 Lemon
- 1/2 Cup Heavy Cream
- Bunch of Fresh Thyme Leaves
- Bag or 2 of Sichuan Peppercorn Steak Chips
Directions
- In a Large pot toss in 2 Tbs of beef fat over medium heat. Once fat melts, add chopped leeks, sauté for 4 minutes until they breakdown and become soft. Add Sliced garlic and 1 bunch of thyme, sauté for 3 minutes to release flavor.
- Cannon ball potatoes into pot along with few more bunches of thyme, beef broth, Burger Banger, and lemon zest.
- Simmer for 20-25 minutes on med-low heat until tater become soft and fork tender. When taters are tender add heavy cream and mix.
- Take out remaining thyme branches, Pour into blender and hit play.
- Pass through strainer from blender pitcher into pot to keep out any unwanted clumps and bits.
- Crumble up a bag of Steak Chips into small pieces and fold into soup.
- Ladle soup into bowls, Garnish with crushed up Steak Chips and Thyme leaves.
- Pro Tip: Scoop up soup with Steak Chip
- Enjoy! Let us know what you think and tag us @EatSteakChips