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
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