Creamy Potato & Beef Soup

Slow-simmered Certified Piedmontese stew beef is the cherry on top of this creamy potato soup that tastes as good as it looks.

Serves 6 to 8

2 (16-ounce) packages Certified Piedmontese stew beef

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 small onion, diced

3 cloves garlic, chopped

2 cups beef stock

8 medium russet potatoes, washed and quartered

1 bay leaf

3 sprigs thyme

4 quarts water

2 cups heavy cream

½ teaspoon freshly grated nutmeg

1 tablespoon sherry vinegar

2 tablespoons chives, chopped, for serving

To a medium bowl, add the beef and season with salt and pepper; set aside. In a sauté pan over medium-high heat, heat the canola oil. Add the onions and garlic and sweat; season with salt and pepper. Add the beef and sear until golden brown on all sides. Deglaze the pan with the beef stock and bring to a simmer; cover and cook on low for 45 minutes.

Meanwhile, to the soup pot, add the potatoes and herbs and cover with water. Simmer until the potatoes are fork-tender, about 30 minutes. Add the heavy cream and nutmeg. Carefully pour the mixture into a blender or food processor and blend until smooth, being careful not to overblend, which will give the soup a gummy texture.

Season soup with salt and pepper. Add the sherry vinegar to the stew meat and combine; season if needed. To serve, pour the potato soup into bowls and place a scoop of the beef in the center of each bowl. Season with fresh chives.