Creamy Beef & Potato Soup
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 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.