Steak-n-Potato Soup

Healthy and belly-warming, here's a soup recipe that is as easy as it is delicious.  Low fat, low cal, all good.

Steak-n-Potato Soup

2 tbsp veggie oil
1/2 lb sirloin steak, cut into bite-sized strips
1/2 lb new potatoes, halved
1 medium carrot, diced
2 stalks celery, diced
2 leeks (white parts), sliced
1 qt (32 oz) beef stock
1 (15 oz) can baby corn, sliced
1 tsp bouquet garni
2 tbsp sherry
salt and pepper, to taste
chopped parsley, for garnish

In a large saucepan, heat oil.  Add steak strips and cook, stirring, for 2-3 minutes.

Add potatoes, carrot, celery, and leeks.  Cook, stirring, for 5 minutes.

Add beef stock and bring to a boil.  Reduce heat until soup is simmering then add baby corn and bouquet garni.  Continue to simmer for 20-25 minutes, or until potatoes are cooked through.

Stir in sherry and season to taste with salt and pepper.

Serve with crusty bread and a smattering of chopped parsley.  Serves 4-6 depending on your serving size.

NOTES

You want to look for steak meant for braising or frying.  I bought stir-fry stripped sirloin to save some cutting time.

I used fingering potatoes, but you could use russet, just make sure to cut them into medium dices so that they cook more quickly/easily.

If you are not familiar with bouquet garni, it's a blend of basil, oregano, marjoram, thyme, rosemary, dill, tarragon, and sage.  If you don't have any bouquet garni in the cabinet, you can make up your own blend using a combo of the savory herbs listed above, putting your own twist on the flavor.