Top grilled strip steak with Loaded Baked Potato Soup, sautéed leeks, sour cream and scallions for an indulgent, comforting entrée.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Striploin Steak, 8 oz. ea.||1.8 kg||4 lb|
|Leeks, sliced, whites and pale green only||500 mL||2 cups|
|Scallions, sliced||500 mL||2 cups|
|Sour cream||250 mL||1 cup|
Campbell’s® Signature Loaded Baked Potato Soup
|1. Grill or pan sear steak until desired doneness.|
|2.In a separate pan, sauté leeks until soft and just starting to brown.|
|3. Transfer steak to a serving plate and top each with 1 oz sour cream and 2 oz of sautéed leeks.|
|4. Pour over 4 oz of Campbell’s® Signature Loaded Baked Potato Soup and garnish with 2 oz of sliced scallions.|