Boursin Potato Soup

A pot of simmering soup. What a thing of beauty.

 

Soup is a comfort when it's rainy and I like making soup. This recipe I shamelessly stole from my friend Deb at Kahakai Kitchen. Her recipe may be found HERE.  I had planned to make this and post it when we were having daily downpours.  Now it's sunny.  Either way, I like soup.  This saves you from reading a rain rant and we can right to this easy and delicious bowl of goodness.

 

I modified the recipe as I didn't have leeks or celery.  What I did was add additonal green onion and carrots to make up the bulk. Topped it all with pepper and chopped scallions.

Boursin Potato Soup

5 potatoes, peels and chunked

2 medium carrots sliced thinly

7 scallions and half and onion, sliced thinly

3 garlic cloves, minced

3 tablespoons olive oil

bay leaf powder, ground up

salt and pepper to taste

roughly 4 cups chicken broth

1 5-oz. package of herb Boursin cheese

Heat the olive oil in your soup pot.  Saute the onions, carrots and garlic for about 4 minutes.  Make sure they are soft.  Now add the potatoes and broth.  Use vegetable broth if you'd like to make it vegetarian.

Simmer for 10 to 15 minutes making sure the potatoes have cooked.  Deb pulled some out to blend in a food processor but I opted for the lazy way and used my immersion blender.  I didn't blend it completely smooth but allowed a few chunks of potato to remain.

At this point add the Boursin cheese into the pot and whisk to blend.  It thickens up a bit but you can add more broth if you like it soupier.  It's a rich and delicious soup and  I know we will make it again.

Much thaks to Deb for posting her recipe.  Now I will share it with her at Souper Sunday and also with Marg for Weekend Cooking event.  See links below.

Deb at Kahakai Kitchen for Souper Sunday

Marg at The Intrepid Reader and Baker for Weekend Cooking