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.