Ingredients
Scale
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken stock
- 1/2 onion diced
- 8 oz sharp cheddar cheese
- 1 round garlic chive Boursin cheese
- 12 oz beef broth
- 3 russet potatoes chopped
- Green onions for topping
Instructions
- In a large soup pot over medium-high heat, melt the butter.
- Whisk in the flour until lightly browned, about 3-5 minutes.
- Add the diced onion and gradually stir in chicken stock until thickened.
- Mix in shredded sharp cheddar and Boursin cheese until melted.
- Gradually add beef broth, allowing it to thicken between additions.
- Season with salt, pepper, and whole grain mustard.
- Stir in chopped potatoes and simmer for 10-15 minutes until tender.
- Blend partially with an immersion blender for a creamy texture.
- Adjust seasoning to taste before serving hot with green onions and extra cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg