What a great day to be back! And what a great recipe to start this beautiful fall season. I've spent the past few months away from my blog moving into a new house, starting a new school year at work, and making numerous doctor's appointments for the newest little future Community Plate contributor! Baby Harris is due to make her arrival on December 29, so the blog may take a turn after the holidays from delectable eats and crazy concoctions to homemade baby food and family favorites. To my readers who waited for my next post since mid-July, I appreciate you, and I hope you enjoy the newest recipe for this creamy soup! Just a little taste of home for this Jersey girl living in Baltimore.
What You'll Need:
- 6 tablespoons butter, divided
- 1 white onion, small dice
- 1 green pepper, small dice
- 8-ounce package mushrooms, rough chop
- 2.5 pounds chuck roast, cut in chunks
- 3 cups beef stock
- 2 tablespoons all-purpose flour
- 1 pint light cream
- 1 can cream of mushroom soup + 1 can water
- 3 cups shredded provolone cheese, divided
- Salt and pepper
- Garlic powder
- 4 Yukon gold potatoes, diced
- 1/2 cup cream cheese
1. In a large pot, melt 4 tablespoons of butter over medium heat. Saute onion, green pepper, and mushrooms until very soft. (Well... I have to saute them until very soft because my hubs doesn't like either onions or peppers, so it needs to seem like they're not there.) Add chuck roast to the pot, and stir until browned on all sides. Add beef stock and cook over medium-low heat until simmering.
2. In a separate pot, melt remaining 2 tablespoons of butter. Add flour and whisk until flour is incorporated and golden brown. Stream in cream and whisk until smooth. Add cream of mushroom soup and water and again, whisk until smooth. Gradually add cheese, whisking continuously until you have a beautiful smooth cheese sauce. Add salt, pepper and garlic powder to taste.
3. Add the white cheese sauce to the large pot of soup. Add cream cheese and stir until cream cheese has melted into the soup and there are no lumps. Add potatoes. Season soup to taste and continue to cook over medium-low heat until potatoes are tender and soup is nice and thick. The longer on the stove, the thicker the soup will become.
Enjoy with some extra cheese and homemade croutons right on top to drive home that "cheesesteak" feel!