Welcome, to our new Alabama Living partner: The Buttered Home

Alabama Living Magazine

This month, we’re pleased to announce a partnership with one of our favorite food bloggers, Brooke Burks. Brooke is a home cook, recipe developer and dog lover who may be obsessed with her pressure cooker. Born and raised in South Alabama, Brooke shares her passion for cooking the old-fashioned way – with her blog, The Buttered Home. Taught by some of the best Southern cooks she also calls her family, she loves sharing with others how to make the kitchen the heart of the home.  The Buttered Home specializes in home cooked, scratch-made recipes that preserve cooking methods we hold dear in the South. Brooke will be featuring some of the recipes you enjoy from our printed pages on her blog, so check it out at thebutteredhome.com. -Editor

Soup for the Soul

The Buttered Home was built on SOUP! We love everything about it. This Steak and Potato Soup has a soul-warming quality like no other.  A totally scratch-made soup with a roux base, it features so many flavors to delight your taste buds. Grilled steak adds a tad of fancy to  the silky texture of the potatoes that have bathed in the roux base, along with garlic and a slight bit of heat from the red pepper flakes.  We finish it off with some really good cheddar and garnish with parsley and green onions. Your heart and soul will be renewed with the warmth of this soup! For more great recipes, visit us at thebutteredhome.com.

Steak and Potato Soup

Photo by The Buttered Home

1 pound sirloin or bottom round steak, grilled or pan seared and cubed

4 medium potatoes, peeled, cubed and cooked

2 tablespoons butter

2 tablespoons olive oil

1/4 cup diced onions

1/4 teaspoon red pepper flakes

2 tablespoons minced garlic

Salt and Pepper to taste

2-4 tablespoons plain flour

2-4 cups cooking liquid from potatoes

2 cups milk

1/4 cup shredded cheddar cheese

Extra cheese and green onion for garnish

Prep by cooking steak and allow to rest before cutting. Peel, cube and boil potatoes until soft. Drain, saving cooking liquid. In a large soup pot, melt butter and oil at medium heat. Add in onions, salt and pepper and cook until soft. Add in garlic and red pepper flakes and cook for no more than one minute. The garlic will burn quickly so cook just until fragrant. Add in flour and a soft paste or ball will form. Cook for just a minute or two more. Add in potatoes and stir to coat well with the flour mixture. Slowly add in 2 cups of the potato cooking liquid and whisk until it starts to thicken. Reserve the rest to thin soup to your liking. You can leave potatoes chunky or use and immersion blender to blend until desired smoothness. Slowly add in milk and continue to simmer until it reaches desired consistency.  Can thin with potato liquid if soup is too thick. Should really only take about 15-25 minutes on medium heat to thicken. Add in steak and cheese and simmer until heated through. Garnish with more cheese and some green onions or parsley and enjoy!


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