Welcome back to Easy Freezer Meals. Today we are making Steak & Loaded Baked Potato Soup (Easy Freezer Meals). This freezer meal is amazing, reheats beautifully, and embodies all of the flavors of a steak and loaded baked potato dinner.
***IMPORANT*** this recipe uses special ingredients that are designed to improve the quality of your soup on the reheat. You can find those ingredients here:
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Xanthan Gum: amzn.to/33qufWp
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Recipe:
2 pounds of sirloin roast (diced into cubes)
6.5 oz diced onions (1.5 cups)
6.5 oz diced celery (4 Large Stalks)
2 Pounds of peeled and diced potatoes
1 pound of Applewood smoked bacon finely chopped
1 Tablespoon minced garlic
1/2 cup of butter (4oz)
3/4 cup of packed AP flour
1.25 cups Heavy Whipping Cream
1.5 cups Milk
5.75 cups Chicken Stock (divided see recipe)
1/2 tsp Garlic Salt (or to taste)
1/2 tsp Black Pepper
1/4 tsp dried Thyme
1/2 pound Extra Sharp Cheddar Cheese
3 cups of sour cream
1/2 tsp sodium citrate (to melt the cheese)
3/4 tsp xanthan gum (don't use more than this, trust me)
Steak:
Dice steak into 1 inch squares. Sear on a blazing hot cast iron skillet with a little oil then braise in a pot with just enough chicken stock to cover. Allow the chicken stock to come to a simmer then reduce heat to low and braise for 3-4 hours till the sirloin is super tender.
Cheddar Cheese:
In a small pot heat up 1/2 cup of chicken stock on a medium heat. Add the 1/2 tsp of sodium citrate. Once it begins to simmer add the freshly grated cheddar cheese and stir. You cheese will become a beautiful cheese sauce right before your very eyes.
Bacon and vegetables:
Cook the bacon till it's super crispy then separate the bacon from the fat. Set the bacon to the side. In the bacon grease sauté the celery, onions, and potatoes on a medium/high heat till the potatoes are tender. Add the garlic and the seasoning and spices. Cover and cook for another 5 minutes on a medium heat. Once finished remove all the cooked vegetables and place them in a bowl (we will get back to them at the end)
Roux (you are almost finished):
In a pot heat up your milk and cream (this will greatly reduce your cooking time) In a clean pot melt the butter and add the AP flour to it. Whisk and cook on a medium heat for 5 minutes. Add the warmed milk and cream and whisk well to incorporate. Add the chicken stock that you have remaining (should be 5.25 cups) to your blender and begin to blend on a medium high speed. While it's running add the xanthan gum to it. This will evenly incorporate the xanthan gum. Blend for 5 seconds. Add this liquid to your roux, milk, cream mixture. Whisk to combine.
Finally add the cheese sauce that you made, the vegetables that you sautéed, the bacon, and then the sour cream. Continue cooking on a medium heat for another 5-10 minutes. By this time your steak should be ready. Add that in as well!! Eat for dinner and let the soup cool. Store in freezer friendly containers.
To reheat allow this soup to thaw and reheat on a medium heat on the stovetop. If you are using boilable bags then boil bag for 15-20 minutes and serve.
OPTIONAL: Garnish with cheddar, chives, bacon, sour cream
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Miscellaneous:
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• Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
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Eric
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