Boursin Potato Soup with Bacon & Chives
Boursin Potato Soup with Bacon & Chives
For a bite-sized, easier-to-eat garnish, dice the bacon and cook it, then just sprinkle it over the servings.
- 4 strips thick-sliced bacon (halved on the bias)
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- 1 tbsp minced fresh garlic
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 lb. gold potatoes (such as Yukon or Klondike, peeled and diced (6-8 cups))
- 1 pkg garlic and fine Herbs Boursin cheese (crumbled (5.3 oz))
- Salt and black pepper to taste
- ¼ cup minced fresh chives
- COOK:
- strips thick-sliced bacon, halved on the bias
- SWEAT:
- cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- tbsp minced fresh garlic
- ADD:
- cups low-sodium chicken broth
- cup water
- lb. gold potatoes (such as Yukon or Klondike), peeled and diced (6-8 cups)
- STIR IN:
- pkg garlic and fine Herbs Boursin cheese, crumbled (5.3 oz)
- Salt and black pepper to taste
- ¼ cup minced fresh chives
- Cook bacon in 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 pureed.
- Stir in cheese until it melts. Simmer soup 1-2 minutes more; season with salt and pepper.
- Garnish each serving with bacon and chives
- Makes 4 servings (8 cups)
- Total time – 45 minutes
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