Yum

Baked Potato Soup

courtesy of

Cuisine At Home

A magazine I picked up about 2 years ago.

For the soup:

4 russet potatoes rubbed with olive oil, salt and pepper (about 3lbs)

4 tablespoons unsalted butter

1/2 cup diced onion

1/4 cup flour

3 cups whole milk

2 cups chicken broth

1 steak

a couple tomatoes

some green onions

blue cheese crumbles

Bake potatoes in oven until tender, cool slightly, scoop out and mash lightly with a fork, set aside.

Saute onions in butter in large pot about 5 minutes whisk in flour and cook for 2 - 3 minutes, add milk and broth and simmer until thick. Stir in potatoes, season to taste with salt and pepper.

While soup is continuing to simmer heat cast iron skillet, rub steak with salt and pepper and a little olive oil then through it in the hot pan and cook to your liking. Be sure to get a good sear.

Dice tomates, slice green onions, and mix in a bowl with some blue cheese crumbles and a little salt and pepper.

Ladle soup in bowl, thinly slice steak and pile in the center of the soup and garnish with tomato relish...and enjoy!!!!!!

Super easy, super fast, and so good!