Ingredients
Scale
- 2 tbsp butter
- 2 tbsp flour
- 3 cups chicken stock
- 1/2 onion, diced
- 8 oz sharp cheddar cheese
- 1 round of Boursin garlic chive cheese
- 3 russet potatoes, chopped
- Green onions for garnish
Instructions
- Melt butter in a large soup pot over medium-high heat.
- Stir in flour to create a roux, cooking for 3-5 minutes until golden brown.
- Add diced onion and gradually incorporate chicken stock while stirring.
- Once thickened, mix in shredded sharp cheddar and Boursin cheese until melted.
- Gradually add milk; season with salt, pepper, and mustard.
- Stir in chopped potatoes; simmer for 10-15 minutes until tender.
- Blend half the soup for a smooth consistency; adjust seasoning as needed.
- Serve hot garnished with green onions and accompanied by soft pretzels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg