Get the flavour of a classic steak and potato dinner in a bowl of soup. Top off this filling bowl with a dollop of sour cream, crumbled bacon and fresh chives.

Yield: Serves 6.



  • 2 tbsp salted butter
  • 2 tbsp canola oil
  • 1 cup chopped onion
  • 3 cups sliced mushrooms
  • 1 lb (0.5 kg) sirloin steak, cut into 1/4 inch cubes
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, finely chopped
  • 4 cups cubed unpeeled yellow potatoes (1/4 inch)
  • 4 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • Sour cream
  • Crumbled cooked bacon*
  • Chopped fresh chives


  1. Melt butter with oil in a Dutch oven over medium heat. Add onion and sauté for 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 3 minutes. Add steak, pepper and garlic; cook, stirring, for 3 minutes. Add potatoes, broth, soy sauce, vinegar and Worcestershire sauce; stir to combine. Bring to a boil.
  2. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 25 - 30 minutes. Serve topped with sour cream, bacon and chives.
Nutritional analysis per serving:

343 calories, 15.6 g fat, 21.1 g protein, 24.5 g carbohydrate, 2.5 g fibre, 1432 mg sodium

*Ingredient not included in nutritional analysis.