Description
Enjoy the flavors in this Slow Cooker Creamy Steak and Potato Soup that will soothe your soul. Made with chunks of ribeye steak and potatoes.
Ingredients
1 1/4 lb. Ribeye Steak
1/2 tbsp. Kosher salt
2 tsp. Black pepper
2 tbsp. Olive oil
2 lb. diced Russet potatoes
1 1/2 c. chopped onions, green bell peppers, celery
4 garlic cloves, minced
4 c. chicken stock
2 tbsp. All Purpose Flour
12 oz. evaporated milk
1 1/2 c. half and half
2 oz. Ranch Dressing mix
1 1/2 c. sharp cheddar cheese, shredded
1 c. bacon pieces
Garnish: chopped green onion
Instructions
- Preheat a slow cooker on low for 20 minutes. Meanwhile, use a large skillet on medium-high heat. Season the steak on both sides with kosher salt and pepper. Add the olive oil to the hot skillet. Sear the ribeye on both sides for 7-10 minutes. Both sides should be browned and crusty. Set aside and allow to rest for 10 minutes
- In the slow cooker, add the chopped veggies (onions, celery, bell pepper, garlic cloves), diced potatoes, and chicken stock. Cover and let cook on low for three and a half hours.
- Next, take a potato masher and slightly smash the potatoes leaving large chunks.
- Combine the flour and evaporated milk in a small bowl and stir until dissolved and pour in the slow cooker. Add the half and half, ranch dressing mix, bacon pieces, sharp cheddar cheese, and stir.
- Dice the ribeye and add the pieces of protein to the soup. Let cover and allow to simmer for another 30 minutes.
- Serve as desired and top off with chopped green onion.
Notes
- Buy potatoes that have already been diced and precooked to make your life easier. However, you can peel and cut the potatoes yourself if you prefer.
- Store in the fridge for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
