Lunch / Dinner
Boursin Potato Soup with Bacon & Chives
Few soups are more popular than cheesy potato, but let’s face it, as good as they are, even those can get a smidge boring when you make them often. With just a few ingredient swaps, breathe a little life into this old favorite.
When it comes to cheesy potato, creamy garlic and herb Boursin offers intense flavor in just one package. That’s a lot of bang for your buck, literally. So give the soup a try and expect requests for seconds.
As an added bonus, you can swap the chicken broth for vegetable broth (and omit the bacon garnish!) to make any vegetarians at your table happy, too. So line up the bowls and spoons — soup’s on!
Ingredients
COOK:
SWEAT:
ADD:
STIR IN:
Test Kitchen Tip
For a bite-sized, easier-to-eat garnish, dice the bacon and cook it, then just sprinkle it over servings
Instructions
Cook bacon in a large pot until crisp. Transfer bacon to a paper-towel-lined plate; reserve 1 Tbsp. drippings.
Sweat onions, celery, carrot, and garlic in drippings in same pot over medium heat until onions soften, 5 minutes.
Add broth, water, and potatoes and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, 10–12 minutes.
Pulse soup with a handheld blender until partially puréed.
Stir in cheese until it melts. Simmer soup 1–2 minutes more; season with salt and pepper.
Garnish each serving with bacon and chives.
For a garnish with visual flair, slice each bacon strip in half on a bias before cooking.
Adding the garlic with the mirepoix and sweating it allows it to release maximum flavor into the soup.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 412
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 49mg 16%
Sodium 576mg 24%
Carbs 49g 16%
Fiber 6g 24%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.