Boursin Potato Soup Recipe
This rich Boursin Potato Soup delivers a velvety finish without flour for a flavorful bowl with minimal ingredients!
Servings: 8 people
Calories: 411kcal
Equipment
- 8-12 quart stock pot
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
Serving: 1 bowl (⅛th of recipe) | Calories: 411kcal | Carbohydrates: 34.1g | Protein: 13.7g | Fat: 24.4g | Cholesterol: 75.9mg | Sodium: 499.5mg | Fiber: 2.3g | Sugar: 3.8g