My daughter Jennifer created this delightful comfort dish. This is my adaptation of her creation. We had it for dinner tonight and it was pure joy to eat.
Jenn’s Potato, Leek & Steak Soup
2 bags Bear Creek Creamy Potato Soup Mix
1 large yellow Onion, diced
4 leeks thinly sliced, washed, drained
12oz Sliced mushrooms
4 TBS minced garlic
4 cups beef stock
4 cups half & half
3 TBS olive oil
3 TBS butter
½ cup white wine
1 lb thinly sliced deli roast beef, cut into ½ inch squares
1 TBS Worcestershire sauce (optional)
½ cup grated Vermont White Cheddar Cheese (optional)
Salt and pepper to taste
Pour the beef stock and half & half in a 4 or 5 quart crock pot. Wisk in the soup mix and set aside.
Melt the butter and olive oil together in a sauce pan. When hot, stir in the onions, garlic and mushrooms. Simmer until the onions are translucent. Add the meat and sprinkle with the gravy flour. Stir thoroughly. Continue to simmer until reduced by about half and the liquid has thickened. Season with sea salt and fresh ground pepper to taste. Add Worcestershire sauce if desired.
Add the cooked mixture to the soup in the crock pot. Add the leeks. Add the optional cheese. Cover and cook on low for about 3 hours. Serve hot. Garnish with a dusting of freshly grated white cheddar and parsley.
**I made it without the Worcestershire sauce and cheese, and it was still nicely rich and creamy, and cost about $20.00 to make.