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.
Want to make it in the Slow Cooker? No problem! Check out the Slow Cooker Section below!
Grab Your 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 other than 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 taking an assessment of what I had on hand I knew it was some type of cheesy potato soup.
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 put the heat to medium. Once the butter has melted, add the shallots, carrots, kosher salt, and pepper. Give it a stir 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 rest of the stock, and the water, and bring to a boil.
- Once it starts to boil, cover it partially, and reduce the heat to a simmer.
Almost Soup Time!
- Once the potatoes are fork tender, add the spinach, stir until it’s fully wilted, add in the cream, stir again, and taking a potato masher, mash down about half of the potatoes (this will help thicken it).
- Break apart the Boursin and add to the pot, stirring until it fully melts in.
- 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 in the heavy cream Boursin, or Gouda cheese if you plan on freezing it. Freezing cream-based soups can sometimes “break” when you thaw them out causing them to turn grainy in texture.
- Allow it to cool completely, portion accordingly, and freeze for up to 3 months.
Reheating Instructions
- To reheat allow the soup to thaw in the fridge overnight. If you can’t wait, you can use a microwave or 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.
Creamy Boursin Potato Soup in a Slow Cooker
There’s something nostalgic and comforting about making foods 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 turn the slow cooker to low cooking for ~5-6 hours or until the potatoes are fork tender. You can cook it on high for ~3-4 hours.
- Uncover, add in the spinach, heavy cream, and Boursin turning the heat to high. 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.
Recipe 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 go with vegan cheese and add nutritional yeast as well
- Vegetarian – use veggie stock and omit the bacon
- Veggies Additions/Swamps – minced celery, leeks, and roasted garlic work
- Boursin – you can play around with the various flavors they have. 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
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.
Indulge in a Scrumptious Prosciutto, Tomato, & Burrata Focaccia Sandwich
Herbaceous crunchy no-knead focaccia topped with prosciutto, tomatoes, balsamic glaze, microgreens, creamy burrata, olive oil & sea salt flakes making it one of the best sandwiches you’ll ever sink your teeth into!
Proposal Chicken – Ultimate Roasted Chicken
Say “I do!” to the best-roasted chicken you’ll ever eat! Crispy chicken skin and the most juiciest flavorful chicken ever!
The Best and easiest Homemade Crostini
Making crostini from scratch is super easy and is so inexpensive. Stop buying premade stuff and start making it homemade! It’s the perfect appetizer base and soup dipper!
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: soup, boursin cheese, potato soup, loaded potato soup, comfort food, one pot soups, fall foods, cheesy soups
- Method: stovetop or slow cooker
- Cuisine: soup, boursin cheese, potato soup, loaded potato soup, comfort food, one pot soups, fall foods, cheesy soups
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
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, rest of the stock, water and stir. Bring back to a boil, cover partially, and reduce the heat to simmer.
- Simmer for 10-12 minutes or until the potatoes are fork tender. Uncover, add in the spinach stirring to mix in. Once the spinach has wilted, add in the cream and stir. Take a Potato Masher and mash up as little or as much of the potatoes you want. I mashed up about half of them.
- Break apart the Boursin and add 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.
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