This potato soup requires no flour! You will love this rich, creamy Boursin Potato Soup, it is the ultimate comfort food!
I like to consider myself a potato soup connoisseur, it is my favorite soup and I've had a million different versions. So believe me friends, when I say this is the one to beat. Boursin potato soup works because the cheese melts smoothly and seasons the entire pot without a ton of extra ingredients.
After testing dozens of creamy soup bases, this method consistently delivers a rich, balanced flavor with a naturally thick flour. The potatoes break down to create a velvety texture without flour. If you want a dependable one pot potato soup, this is the one!
reasons you'll love this potato soup
- Quick + Easy - This recipe does simmer a bit, but the hands on time is minimal.
- Built in Flavor - Boursin melts smoothly and seasons the entire soup without needing a ton of herbs and spices.
- Meal Prep Friendly - It's even better on day 2!
Ingredients for Cheesy Potato Soup
- Bacon: don't worry, if you are vegetarian you can skip it
- Vegetables: onion, celery, garlic, russet or Idaho potatoes
- Stock: chicken or vegetable stock
- Spices: garlic powder, onion powder, salt and pepper to taste
- Heavy cream: adds richness and aids in the creamy texture
- Butter: you can skip this ingredient if you want to reduce calories, though it does lends towards the "loaded baked potato" flavor.
- Boursin: the star of the show!
- Cheddar Cheese: also lends toward the "loaded baked potato" flavor.
How to Make Boursin Potato Soup
- Heat a large pot over medium heat and cook the bacon (if using) until crisp. Remove the bacon and set aside, discard about half of the grease.
- Next, add in the onion, celery, and garlic and sauté until soft, this usually takes 3-4 minutes.
- Add in the quartered potatoes, broth and spices. Cover and simmer until potatoes are tender.
- Once the potatoes are tender, use an immersion blender to blend the soup until mostly smooth. Add in the heavy cream, Boursin, butter and cheddar. Blend again just until the cheese melts.
What is Boursin?
Boursin is a French cheese. It is soft, spreadable and blended with garlic herbs and seasonings. It's usually located in the "specialty cheese" area of your grocery near the deli. There are a few different flavor varieties and you can use any of them in this soup, but I love the garlic and herb that is in the green and white package. This cheese is excellent spread on crackers or added to a charcuterie board. It is perfect for recipes like this because it melts smoothly.
Storage
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if you need to thin the soup.
- Freezing: Not recommended due to the high dairy content.
Boursin Potato Soup FAQ
Starchy potatoes like Russet break down smoothly and naturally thicken the soup without flour.
The bacon is optional in this recipe. So in order to make it vegetarian you can use vegetable broth instead of chicken broth.
I used the garlic & fine herbs Boursin cheese, but you can use any of the flavors you enjoy! The Caramelized Onion & Herb, Shallots & Chive, Rosemary & Black Garlic, and the Lemon & Dill flavors all stand out as tasty pairings for a potato soup.
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Boursin Potato Soup Recipe
Ingredients
- 4 slices thick cut bacon
- 1 small white onion
- 1 cup celery
- 4 cloves garlic
- 2.5 pounds russet potatoes
- 32 ounces chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup heavy cream
- 1 5.3 ounce package boursin cheese any flavor, but I used garlic & fine herbs
- 2 tablespoons butter
- 1 cup shredded cheddar
Instructions
- Heat a large pot over medium heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and discard about half the bacon grease.
- Add the chopped onion, celery and garlic to the remaining bacon drippings and sauté until softened (about 4-5 minutes).
- Add the quartered potatoes, broth and spices. Cover and simmer over medium low heat until the potatoes are fork tender (usually about 10-15 minutes).
- Remove the soup from the heat and use an immersion blender to blend the soup until mostly smooth.
- Add the heavy cream, Boursin, butter and cheddar. Stir in the cheeses until they melt. Alternatively, you an use your blender again and blend until it reaches your desired consistency.
- Top with the reserved bacon, additional cheese or green onions if desired. Add salt and pepper to taste.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
P Hayes says
Excellent