Steak & Tater Soup

½ pound bacon, chopped medium.

5 cloves garlic, chopped medium

1 cup sweet onion, chopped into ½” cubes

1 lb steak, cut into ½” cubes

4 medium russet potatoes, chopped into ⅜” cubes, divided.

½ tsp ground black pepper, divided

1 tsp celery seed, divided
3 dried bay leaves

1 tsp chicken bouillon concentrate, normal,

3 tsp low-sodium bouillon concentrate

½ tsp dried red peppers, chopped (pizza peppers)

½ cup heavy whipping cream

2 TBSP dried buttermilk powder

1 cup shredded Parmesan cheese.

Fry the bacon in a large cast iron frying pan. When the bacon is starting to be done, add the garlic and onions. Continue frying until the onions are starting to get transparent. Reserve excess bacon grease.

Heat half of the bacon grease you just reserved into a large cast iron Dutch oven, and add the steak (it should sizzle!). Fry over medium-high heat until brown on the sides. Reduce to medium heat. Add the ingredients from the frying pan (bacon, onions, garlic). Season with some pepper and celery seed, but no salt.

Heat the remainder of the bacon grease in the frying pan. When it’s hot, add ½ of the potatoes (they should sizzle). Season with pepper and celery seed. Fry until cooked through and brown on the outsides.

Microwave the other potatoes in 1 cup water, until cooked through.

As the steak gives off liquid, add bouillon concentrate and stir to coat all ingredients. Add cream, buttermilk powder, pizza peppers and stir. Add 2 cups water. Cover and heat to boiling again, stirring regularly. Add ½ of the boiled potatoes and their liquid. Mash the other half to release the starches (to thicken the soup) and add to the pot. Add the potatoes from the frying pan and clean the frying pan (we’re done with it). Add bay leaves. Cover and heat to boiling.

Add Parmesan cheese and stir it in well. Cover and heat to boiling. Uncover and stir regularly for 30 minutes, stirring as needed.

Serve with toasted homemade bread and a glass of good, rich stout!