Hubby's Favorite Steak & Potatoes...a New Way

There is something classic and all-American about a grilled steak and mashed potatoes. My husband could eat this meal every night of the week. He may just vary the potatoes...sometimes baked, sometimes fried, sometimes mashed. So, grilled steak is generally a weekend meal for us and often a steak is leftover, as are a few servings of mashed potatoes. I don’t like to re-heat the steak in the microwave for fear of overcooking it, and leftover mashed potatoes just aren’t as good as the first night. For a quick weeknight meal, I turn those leftovers into creamy, hearty Steak & Potato Soup. The measurements for the steak and potatoes are approximate. Just use close to that amount in what you have leftover. Try it the next time you have steak (or any cut of beef) and mashed or baked potatoes leftover.

Steak & Potato Soup

2 T olive oil
3/4 c. onion, chopped
4 cloves garlic, minced
1/4 c. flour
4 c. water, divided
2 ½ c. mashed potatoes
1 T fresh thyme, chopped
½ t. salt
1/4 t. ground pepper
1 c. cheddar cheese, shredded
2 c. milk
2 c. steak, cubed

In Dutch oven, heat olive oil over medium heat. Add onion and garlic and saute until onion is transparent. In small bowl, combine flour with 1/4 c. water, stir until smooth; set aside. To onions and garlic, add remaining water and next 4 ingredients. Bring to a boil and slowly stir in flour mixture, stirring constantly for about 4 minutes or until slightly thickened. Add cheese and stir until melted. Reduce heat to low. Add milk and steak being sure not to let soup return to a boil. Stir well and heat through. Salt and pepper to taste.

Side suggestion: cornbread & green salad