Creamy Peppercorn Steak and Potato Soup

with Parmesan crema and crispy onions

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You're a steak and potatoes kinda gal or guy, but you want to mix it up a bit. After all, there's only so many times you can have a juicy T-bone and loaded baked potato. (That amount is 10,424.) Try on this soup for size: meaty steak, delicious potato, a rich peppery broth, and some cheese, crema, and onions on top. Next week, you can go for 10,425 with T-bone and potato.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 6 oz. Yukon Potatoes
  • 4 oz. Sliced Cremini Mushrooms
  • Info
    3 oz. Crème Fraîche
  • 2 Green Onions
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    1 oz. Flour
  • Info
    ½ oz. Crispy Fried Onions
  • 2 tsp. Chicken Broth Concentrate
  • ½ tsp. Coarse Black Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as steak strips in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Cut potatoes into 1/2" dice.

    Place potatoes in a microwave-safe bowl and microwave, 3 minutes.

    While potatoes microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat steak strips dry. Coarsely chop, then separate pieces.

  2. 2

    Start the Chowder

    Place a medium pot over medium-high heat and add 1 tsp. olive oil.

    Add steak strips, white portions of green onions, mushrooms, potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-5 minutes.

  3. 3

    Finish the Chowder

    Add flour and stir until no dry flour remains. Stir in 13/4 cups water and chicken base.

    Cover and bring to a simmer. Once simmering, stir occasionally until thickened, 3-5 minutes.

    Add 1/3 the crème fraîche (reserve remaining for crema), coarse black pepper, and 1/2 tsp. salt. Stir to combine.

    Remove from burner.

  4. 4

    Make Crema and Finish Dish

    Combine remaining crème fraîche and half the cheese (reserve remaining for garnish) in a mixing bowl.

    Plate dish as pictured on front of card, garnishing chowder with remaining cheese, crema, green portions of green onions, and crispy onions. Bon appétit!

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