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.