Steak & Potato Soup

Nothing makes a soup heartier than to add some left-over steak.  As you all know, I'm a soup junkie!  I love the stuff.  This is just a natural combination that you will love.

Steak & Potato Soup

1 leftover steak of any type (preferably from the grill)
6 potatoes, peeled
6 baby carrots, finely chopped
1 stalk of celery, finely chopped
1/4 white onion, finely diced
1 can evaporated milk
1 green onion, finely diced
2 quarts water (appr)
1 Tbsp. ground pepper
1 Tbsp. sea salt

1/4 cup water + 2 heaping Tbsp. cornstarch for thickening

Wash, peel and boil potatoes, chop carrots, celery, green onion and white onion.  Place in a heavy stock pot with enough water just to cover the potatoes.  Chop steak into small bite-sized pieces and once the potatoes come to a boil, add the steak, salt and pepper.  Boil about 15 minutes or until the potatoes are just fork tender, but not over cooked. 

Reduce heat and add 1 can of evaporated milk.  Do NOT drain the water from the potatoes.  The water from the steak, potatoes and veggies cooking together has all that flavor.  Bring back up just to a boil.  In a small cup, add 1/4 cup water and 2 heaping Tbsp. cornstarch.  Drizzle this mixture into the soup while stirring until it is the consistency you want.  It may or may not take all of the mixture.

Remove from heat and Enjoy!