Creamy Boursin, Potato & Leek Soup
Enormous, smooth taters, silky, buttery leeks, dreamy, creamy Boursin cheese soup base, and crispy, golden Kaiser croutons. Soup season never looked this cozy <3
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Carrots, peeled & sliced
- 2 whole2 whole2 whole Celery, 2 stalks, sliced
- 2 whole2 whole2 whole Leek, quartered and sliced (make sure to wash them super well)
- 6 whole6 whole6 whole Yellow Potatoes, Medium. Peeled & chopped
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour
- 4 cups4 cups4 cups Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream, room temp
- 150 grams150 grams150 grams Shallot & Chive Cheese - Boursin
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 2 whole2 whole2 whole Green Onion (Scallion), Sliced for Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating your EVOO, butter, garlic, and pepper flakes, in a large deep skillet / soup pot set to about medium. Once heated, stir and let everything sizzle for about a minute before adding the leeks, carrots, celery, and season with about 1/2 tsp. salt & some cracked pepper. Stir and cook the veggies about 15 minutes, stirring as needed. Reduce the temp if you notice browning. After the 15, add the taters and another good pinch of both salt & pepper. Stir and continue to cook another 5 ish minutes.
- Stir in the flour until combined and continue in the skillet another couple minutes. Pour in the broth, scraping the bottom of your pot / skillet for any flavour bits. Bring the soup to a boil and once boiled, stir in the vegeta and reduce to a simmer. Cover for 25 minutes, or until the taters are soft.
- Turn off the heat and stir in the cream until combined. Next, stir in the boursin and continue to stir until it has melted completely. Cover the pot and set aside for 5 minutes. Taste prior to serving and adjust the salt / cracked pepper to taste.
- Serve your bowls garnished with golden croutons and some green onions. ENJOY!
- Remaining soup can be refrigerated in an airtight container for 4 days.
Notes
- I had some kaiser rolls on hand from another recipe and made some croutons. If you have a bag of store-bought, you could totally skip this. The recipe was 2 x Kaiser Rolls, chopped in to cubes / chunks, 1/4 C EVOO, 1 Tbsp. Dried Parsley, 1/2 Tbsp. Garlic Powder, 1/2 Tbsp. Onion Powder, Heaps of finely shredded Grana Padano, and Himalayan Salt. Toss everything together and transfer in a single layer to a parchment lined baking sheet. Bake at 350 F for about 20 minutes, flipping halfway. Let cool, garnish your soup, and reserve any remaining croutons in an airtight container for a week or so.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 600 |
| Fat: | 38 g |
| Carbohydrates: | 55 g |
| Protein: | 19 g |
| Cholesterol: | 114 g |
| Sodium: | 1147 mg |
| Fiber: | 6 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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