Creamy Boursin, Tater & Leek Soup
This Creamy Boursin, Tater & Leek Soup is an elegant yet comforting bowl of silky potatoes, sweet caramelized leeks, and rich garlic-and-herb Boursin cheese. Simple ingredients melt together into a luxurious, French bistro–style soup that’s deeply satisfying and irresistibly smooth.
Equipment
- large pot or Dutch oven
- immersion blender
- knife and cutting board
Ingredients
- 2 lb Yukon Gold potatoes, diced
- 3 large leeks, white and light green parts sliced
- 5 oz Boursin garlic and herb cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- salt and pepper to taste
- crispy bacon bits for garnish
- fresh chives for garnish
Instructions
- Slice leeks lengthwise and rinse thoroughly between layers to remove grit.
- Melt butter in a large pot over medium heat. Add leeks and a pinch of salt.
- Sauté leeks for 8–10 minutes until soft, sweet, and lightly golden.
- Add garlic and cook for 1 minute until fragrant.
- Add diced potatoes and stir to coat with the buttery leek mixture.
- Pour in broth and add thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend partially with an immersion blender, leaving some texture, or blend half the soup and return it to the pot.
- Stir in Boursin cheese and heavy cream. Heat gently until melted and smooth.
- Season with salt and pepper. Serve hot with bacon bits and chives.
Notes
Sauté leeks slowly to develop sweetness. Add Boursin gradually and stir well to avoid clumping. For freezing, stop before adding cream and cheese, then finish when reheating.