For soup - can you substitute beef broth for chicken?
I want to make soup tonight - but only have beef broth and not chicken. Can I substitute w/o it being a big deal? The soup will be potato-leek-sausage.
It should be just fine. It is just going to have a beefy taste to it, but with the sausage you probably won't notice much difference
If its canned, the issue you'll likely run into is that canned/boxed beef broth tends to be comparatively much saltier than canned/boxed chicken broth, personally I also find that canned beef broth doesn't have as clean a flavor as canned chicken broth, you might be ahead to just go with well seasoned water and a bit of wine as the other ingredients sound like they'd lend nice flavor on their own.
If its homemade stock, then you'll likely end up with a nice, though much richer and more robust soup.
For a straight potato-leek soup, I'd say no, use just water. Besides the beef flavor, it will add a dark color. With the addition of sausage, the beef broth might work. On the other hand, the sausage is already adding a meat flavor to the soup. You don't need the stock/broth to add body to the soup, especially if part of the soup is pureed.
diluting the beef stock might work, but if you're really worried you can just use water for stock-- since there is sausage, that will add a lot of meaty flavor, and salt, to the soup. i would be generous with herbs like thyme, chives etc if you use water.
alternately, you can make a super-fast veggie broth-- put a few cups water in a saucepan with a cut up onion (leave the skin on), one or 2 carrots, cut in chunks, some celery leaves or celery stems, 2 bay leaves, optional smashed garlic clove. you can even use some veggie trimmings in the broth, if you're still prepping for your soup. bring to a boil, turn heat down and simmer for about 45 mins, then strain. you have veggie broth you can sub for the chicken. it won't taste like much of anything by itself ( like salt-free chicken broth), but it will add a lot of flavor to your soup, & chances are you already have all the ingredients in the house.
thank you to everyone that replied. i went ahead and used the beef broth (1/2 broth, 1/2+ water) and it turned out great. it was deeper than usual, but i think i might have liked it more and i'm sure that it was tastier than just using water. thanks a million!