Ingredients with Measurements:
- 1/2 cup dried chipped beef, chopped
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the chopped chipped beef and diced potatoes to the pot. Stir to combine.
3. Sprinkle the flour over the mixture and stir to coat everything evenly.
4. Pour in the chicken broth and add the dried thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 20 minutes.
6. Use an immersion blender to puree the soup until it is smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches and puree until smooth.)
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with additional chopped chipped beef and fresh thyme leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Dried chipped beef can be substituted with cooked and chopped bacon or ham.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- All-purpose flour can be substituted with cornstarch or arrowroot powder for a gluten-free option.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter and more colorful soup.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
Tips and tricks:
- Be sure to chop the chipped beef into small pieces so that it distributes evenly throughout the soup.
- If you don't have an immersion blender, you can use a potato masher to mash the potatoes until the soup is creamy.
- To make the soup thicker, add more flour or cornstarch to the mixture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped chipped beef and fresh thyme leaves.
Garnishes:
Chopped chipped beef and fresh thyme leaves
Pairings:
- Serve the soup with a crusty bread or crackers.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, add more flour or cornstarch to thicken it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chipped beef and potato soup is a classic American dish that dates back to the early 20th century. It was a popular meal among soldiers during World War II, as it was easy to prepare and transport.
Flavor profiles:
This soup is creamy and savory, with a subtle sweetness from the potatoes. The chipped beef adds a salty and smoky flavor to the dish.
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day.
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