Steak & Potato Soup

Steak & Potato Soup

Steak and potatoes. An American staple, but today were trading in the knife and fork for a spoon. 


  • 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


  1. 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.
  2. Cannon ball potatoes into pot along with few more bunches of thyme, beef broth, Burger Banger, and lemon zest.
  3. 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.
  4. Take out remaining thyme branches, Pour into blender and hit play. 
  5. Pass through strainer from blender pitcher into pot to keep out any unwanted clumps and bits.
  6. Crumble up a bag of Steak Chips into small pieces and fold into soup.
  7. Ladle soup into bowls, Garnish with crushed up Steak Chips and Thyme leaves. 
  8. Pro Tip: Scoop up soup with Steak Chip
  9. Enjoy! Let us know what you think and tag us @EatSteakChips
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