This one-pot creamy Boursin Potato Soup explodes with flavor. Finished with bacon, green onions, & cheese, it’s truly out of this world! Rich, velvety, and comforting, it’s the perfect dish for any occasion.
A Chef’s Elevated Potato Soup
Are you ready for a comforting dish that tantalizes your taste buds? This one-pot creamy Boursin Potato Soup is your answer. It’s rich, flavorful, and incredibly satisfying.
Imagine velvety potatoes combined with the creamy goodness of Boursin cheese. Finished with crispy bacon, fresh green onions, and melted cheese, this soup is a culinary delight. Get your spoon ready—it’s time to dive into a bowl of pure bliss!
Also, if you’re vegan or vegetarian, check out the Recipe Substitutions & Additions section below.
TKW Family Love
We are getting blasted with snow the past couple of days so I knew I wanted to make soup. I bought everything I needed and made this over the weekend.
My gosh Lori this soup exceeded my expectations. It’s truly one of the best soups I’ve ever had! So easy and decadent. If I could give it 10 stars I would!
Want to make it in the Slow Cooker? No problem! Check out the Slow Cooker Section below!
Creamy Boursin Potato Soup Ingredients
If you search for potato soup recipes, you’ll find a bajillion results out there, including many of mine. So part of what I do is offer you an alternative to the typical ones.
Oh, don’t get me wrong, I LOVE a classic potato soup or a not-so-classic potato soup, but I love to give you options and choices. Right now, Boursin cheese is having a moment (which I love, as I love the stuff), so I want to give you other ways to use it besides on crackers.
- Boursin – I used the Garlic & Herb Flavor.
- Veggies – Yukon new potatoes, carrots, shallots, and baby spinach
- Liquid – chicken stock, water, heavy cream
- Cheese – freshly grated smoked Gouda
- Seasonings – kosher salt, black pepper, Chupacabra Chop Haus Seasoning
- Toppings – green onions and crispy bacon
Let’s Make Boursin Potato Soup
Not to jinx myself, but considering it’s November, I’m thinking that fall is FINALLY here to stay. Today I was craving soup. After assessing what I had on hand, I knew it was some cheesy potato soup.
TKW Family Love
This soup is exceptional! It’s so easy and decadent. My family raved over this recipe!
Before I made the soup, I whipped up another batch of my bread bowls using my viral Hoagie Roll Recipe. Seriously, it’s truly THE BEST recipe out there! I swear it’s become gospel in my house that whenever I make a creamy soup like this, it has to be served in a bread bowl.
This soup really is super easy to make and comes together in well under 30 minutes.
- To a heavy-bottomed Dutch oven, add the butter and turn the heat to medium. Once the butter has melted, add the shallots, carrots, kosher salt, and pepper. Stir it and cook until the veggies soften.
- Pour about a cup of stock in, scrape up the bits on the bottom, and bring just to a boil.
- Add the potatoes, the remaining stock, and water, and bring to a boil.
- Once it starts boiling, partially cover it and reduce the heat to a simmer.
Almost Soup Time!
- Once the potatoes are fork-tender, add the spinach and stir until it’s fully wilted. Then add in the cream, stir again, and use a potato masher to mash down about half of the potatoes (this will help thicken it). This soup is lighter, meaning it’s brothy with a bit of thickness. *If you want it really thick, you can add a slurry of 2 Tbl of cornstarch and 1/2 cup of milk.
- Break the Boursin into pieces and add it to the pot, stirring until it fully melts.
- Remove the pot from the heat, stir in the smoked Gouda, taste for seasonings, and serve!
Freezing & Reheating Creamy Boursin Potato Soup
You need to read this carefully and plan accordingly if you plan on freezing the soup.
Freezing Instructions
- Make the soup up to the point you add the spinach and let it wilt. You can mash up some of the potatoes now. Do NOT add heavy cream, Boursin, or Gouda cheese if you plan to freeze it. Freezing cream-based soups can sometimes cause them to “break” when thawed, turning them grainy.
- Allow it to cool completely, portion accordingly, and freeze for up to 3 months.
Reheating Instructions
- To reheat, thaw the soup in the fridge overnight. If you can’t wait, you can use a microwave or a stovetop pan, but heat it slowly.
- When the mixture is fully thawed, bring it back up to a low boil. Add in the heavy cream, the Boursin, and then the smoked Gouda.
Crock Pot Boursin Potato Soup
There’s something nostalgic and comforting about making food in a slow cooker.
- To a heavy-bottomed Dutch oven, add the butter and put the heat to medium. Once the butter has melted, add the shallots, carrots, kosher salt, and pepper. Stir to combine. Stirring often, cook for about 10 minutes or until the shallots have softened.
- Pour in 1 cup of stock, scraping up the bits from the bottom of the pan. Bring just to a boil and turn off the heat. To a 6-quart slow cooker, add the potatoes, the mixture of carrots and onions, the rest of the stock, water, and Chupacabra Chop Haus seasoning.
- Cover and cook on low for 5-6 hours, or until the potatoes are fork-tender. You can cook it on high for ~3-4 hours.
- Uncover, add the spinach, heavy cream, and Boursin, and turn the heat to high. This soup is lighter, meaning it’s brothy with a bit of thickness. *If you want it really thick, you can add a slurry of 2 Tbl of cornstarch and 1/2 cup of milk. Cook for an additional 15-30 minutes or until the Boursin has melted. Remove the cover, shut off the heat, and stir in the smoked Gouda—taste for seasoning.
Potato & Boursin Soup Substitutions & Additions
So you have a ton of options here. What I love about soup is you can truly customize it to your liking and with what you have on hand. The only real requirements are potatoes and Boursin cheese.
- Vegan: Use veggie stock, vegan Boursin, and oat milk mixed with corn starch for the heavy cream. For the cheese, use vegan cheese and add nutritional yeast.
- Vegetarian: Use veggie stock and omit the bacon
- Veggies Additions/Swamps: minced celery, leeks, and roasted garlic work
- Boursin: You can play around with their various flavors. They make a caramelized onion and herb flavor that is insanely delicious
- Cheese: manchego, parmesan, white cheddar, or go funky with goat cheese or blue
- Thicker Soup: This soup is lighter, meaning it’s brothy with a bit of thickness. *If you want it really thick, you can add a slurry of 2 Tbl of cornstarch and 1/2 cup of milk.
What To Serve With Boursin Potato Soup
If you’re not serving this in a bread bowl or as a meal, I strongly suggest trying these pairings.
Here’s what I used:
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TKW Family Love
Lori thank you for the soup and roll recipes I made them both last week and they were amazing. I haven’t used Boursin cheese before but will probably be looking at ways to incorporate it into recipes going forward, it is really a great product. Again thank you and I look forward to trying more of your recipes.
Easy Creamy Boursin Potato Soup with Shallots
This one-pot creamy Boursin Potato Soup explodes with flavor. Finished with bacon, green onions, & cheese it’s truly out of this world! Rich, velvety, and comforting, it’s the perfect dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12-15 cups
- Category: boursin cheese, cheesy soups, comfort food, fall foods, loaded potato soup, one pot soups, potato soup, soup
- Method: stovetop or slow cooker
- Cuisine: boursin cheese, cheesy soups, comfort food, fall foods, loaded potato soup, one pot soups, potato soup, soup
Ingredients
- 2 Tablespoons butter, unsalted
- 1 large shallot, minced
- 2 large carrots, cut into small rounds
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 6 cups chicken (or veggie) stock, divided
- 1 cup water
- 1 pound yellow new potatoes, quartered
- 1 1/2 teaspoons Chupacabra Chop Haus seasoning
- 5 cups baby spinach
- 1 cup heavy cream or half-in-half
- 5.3 ounce package Garlic & Herb Boursin
- 1 1/2 cups smoked Gouda, grated and divided
- Green onions and crispy bacon for garnish
*see note if you want it to be a heartier, thicker soup.
Instructions
- To a heavy-bottomed Dutch oven, add the butter and put the heat to medium. Once the butter has melted, add the shallots, carrots, kosher salt, and pepper. Stir to combine. Stirring often, cook for about 10 minutes or until the shallots have softened.
- Pour in 1 cup of stock, scraping up the bits from the bottom of the pan. Bring just to a boil, then add in the potatoes, the rest of the stock, water, and stir. Bring back to a boil, cover partially, and reduce the heat to a simmer.
- Simmer for 10-12 minutes or until the potatoes are fork-tender. Uncover, add the spinach, stirring to combine. Once the spinach has wilted, add in the cream and stir. Use a Potato Masher and mash up as little or as much of the potatoes as you want. I mashed up about half of them. See note if you want a thicker, heartier soup.l
- Break apart the Boursin and add it to the pot, stirring until it fully melts in. Turn off the heat, stir in 1 cup of the smoked Gouda until fully incorporated—taste for seasoning.
- Serve and store leftovers in the fridge for up to a week.
Notes
This soup is lighter, meaning it’s brothy with a bit of thickness. *If you want it really thick, you can add a slurry of 2 Tbl of cornstarch and 1/2 cup of milk.
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