A warm and comforting bowl of soup can instantly brighten your day, and our Potato Beef Broth and Cheese Soup is no exception. This rich, creamy dish combines the heartiness of russet potatoes with the delightful creaminess of various cheeses, creating a meal that’s not only fulfilling but also bursting with flavor. Perfect for chilly evenings, this soup will warm you from the inside out, making it a fantastic choice for family dinners or gatherings with friends.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: Approximately 420
Protein: 18 grams
Carbohydrates: 32 grams
Fat: 28 grams
Fiber: 3 grams
Sugar: 3 grams
Sodium: 890 mg

Why Make This Potato Beef Broth and Cheese Soup

This Potato Beef Broth and Cheese Soup is a delightful blend of flavors and textures. The creamy consistency from the cheeses provides a luxurious mouthfeel, while the beef broth adds depth and a savory richness. It’s surprisingly simple to make, making it accessible for cooks of all skill levels. Plus, the combination of hearty ingredients means it’s not only a great appetizer but can also serve as a filling main course. On top of that, it’s customizable; you can adjust the flavors and ingredients to suit your taste.

How to Make Potato Beef Broth and Cheese Soup

Follow the steps below to create this delicious soup, ensuring you savor every tasty bite!

Ingredients:

2 tbsp butter
2 tbsp flour
8 oz sharp cheddar cheese, shredded
1 round Boursin Garlic & Chive cheese
4 oz white cheddar cheese, shredded
2 cups chicken stock
12 oz beef broth
1/2 diced onion
3 chopped russet potatoes
1 tbsp garlic powder
3 tsp salt
1 tsp pepper
2 tbsp whole grain mustard

Directions:

Step 1: Preparation

In a large soup pot over medium-high heat, melt the butter.
Step 2: Mixing

Add the flour and stir continuously for about 3-5 minutes until it turns a light golden brown.
Step 3: Cooking

Incorporate the diced onion and gradually add the chicken stock, stirring to thicken. Next, stir in the shredded sharp cheddar and Boursin cheese until they melt into a creamy mixture. Gradually mix in half of the beef broth and allow the mixture to thicken before adding the rest. Season with salt, pepper, and whole grain mustard; stir to combine.
Step 4: Finishing

Add the chopped potatoes and simmer for about 10-15 minutes until they are tender. Use an immersion blender to puree half of the soup, creating a lovely creaminess. Adjust the seasoning if necessary, and serve hot with your favorite toppings.

How to Serve Potato Beef Broth and Cheese Soup

Serve this soup in warm bowls and garnish with additional shredded cheese or fresh herbs. It pairs beautifully with crusty bread or crackers for dipping. Whether it’s a casual weeknight dinner or a more festive gathering, this soup will surely please everyone at the table.

How to Store Potato Beef Broth and Cheese Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in sealed containers or freezer bags for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove over medium heat, stirring occasionally until heated through.

Expert Tips for Perfect Potato Beef Broth and Cheese Soup

Make sure to stir the flour continuously after adding it to avoid burning and developing a bitter taste.
Use freshly shredded cheese for a smoother melt and better texture.
Feel free to adjust the amount of mustard to your liking; it enhances the flavor without overwhelming the soup.

Delicious Variations

Swap the beef broth for vegetable broth for a vegetarian version.
Add chopped carrots or celery for extra fiber and nutrition.
Experiment with your favorite cheeses to create unique flavors; fontina or gouda can be delicious alternatives.

Frequently Asked Questions

Can I use different types of potatoes?
Yes, you can use Yukon gold or sweet potatoes for different flavors and textures.
Is there a substitute for the Boursin cheese?
Cream cheese mixed with garlic and herbs can substitute for Boursin cheese.
Can I make this soup in a slow cooker?
Absolutely! Sauté the flour and butter in a pan, then transfer everything to the slow cooker and let it cook on low for 6-8 hours.
What toppings do you recommend?
You can top the soup with crispy bacon bits, fresh chives, or even a swirl of cream for extra richness.
Can I make this soup gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Conclusion

This Potato Beef Broth and Cheese Soup is a simple yet satisfying dish that brings comfort to any meal. With its creamy texture and hearty ingredients, it makes for an excellent choice any time of year. Try this recipe, and you’ll find yourself returning to it again and again, delighting in each spoonful. Enjoy your cooking and the cozy moments that follow!

Potato Beef Broth and Cheese Soup

Author: mia-harper
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A warm and comforting soup combining russet potatoes and creamy cheeses, perfect for chilly evenings.

Ingredients

Scale

2 tbsp butter
2 tbsp flour
8 oz sharp cheddar cheese, shredded
1 round Boursin Garlic & Chive cheese
4 oz white cheddar cheese, shredded
2 cups chicken stock
12 oz beef broth
1/2 diced onion
3 chopped russet potatoes
1 tbsp garlic powder
3 tsp salt
1 tsp pepper
2 tbsp whole grain mustard

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Instructions

Melt the butter in a large soup pot over medium-high heat.
Add the flour and stir continuously for about 3-5 minutes until it turns a light golden brown.
Incorporate the diced onion and gradually add the chicken stock, stirring to thicken. Stir in the shredded sharp cheddar and Boursin cheese until melted. Add half of the beef broth and let thicken before adding the rest. Season with salt, pepper, and whole grain mustard.
Add the chopped potatoes and simmer for 10-15 minutes until tender. Puree half of the soup with an immersion blender for creaminess. Adjust seasoning if necessary, and serve hot.

Notes

Serve with additional shredded cheese or fresh herbs. Pairs well with crusty bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 890mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 0mg

Potato Beef and Cheese Soup with Broth