Potato Soup with Steak & Jalapenos

This potato soup recipe goes together quickly. You can cook the steak and the jalapenos while the potatoes are cooking. I chose to grill the steak, but if you wish, you can fry or broil the steak instead. The jalapenos add a little bit of a kick to the potato soup, but keep in mind some jalapenos are spicier than others. You can omit the jalapenos if you want a mild potato soup.


4 medium potatoes, peeled and cubed

1 quart chicken stock

2 Strip steak, about 1 pound

2 Tbsp. butter

4 jalapenos, finely chopped

2 cloves garlic, finely chopped

1 medium yellow onion, finely chopped

1 cup milk

salt and pepper to taste


Put the potatoes and the chicken stock into a soup kettle. Bring to a boil, then turn the heat down to low. Cover, and simmer for 15 minutes, until the potatoes are tender.

Season the steak with a little bit of salt and pepper. Grill over medium high heat for 3-4 minutes per side until the steak reaches the desired doneness. Remove the steak from the grill and let rest for 5 minutes.

In a skillet, melt the 2 Tbsp. of butter. Add the jalapenos, garlic, and onion. Cook over medium high heat until tender. Remove from the heat and set aside.

When the potatoes are done, puree the potatoes in batches in a countertop blender, or use an immersion blender. Stir in the milk. Add the jalapenos, garlic, and onion. Season with salt and pepper to taste

Thinly slice the steaks. Ladle some of the soup into the serving bowls, and divide the sliced steak among the bowls. Sprinkle the potato soup with sliced green onions and/or cheese if desired and serve.

Serves 6.

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