Southern Living Boursin Potato Soup (My Extra-Cheesy Version)

 

Last week, I had my usual 6-week haircut appointment, and as always, my stylist and I fell into our favorite topics: baseball, plants, and food. This time, the food conversation turned to Boursin cheese. She mentioned spotting a recipe for a simple five-ingredient potato soup that used it, and I realized I'd seen the exact same one—straight from a Southern Living email that landed in both our inboxes (and probably yours too, if you're subscribed).

I decided to give it a try right away. It's incredibly easy, comes together quickly, and tastes far more indulgent than the short ingredient list suggests. True to form, though, I couldn't resist tweaking it: I doubled the Boursin because, honestly, who doesn't love more of that garlicky, herby creaminess? Everyone who sampled agreed—it was the right call. The extra package takes it from good to truly addictive.

Here's my slightly adapted version:

5-Ingredient Potato Soup

Slightly adapted from Southern Living

2 slices thick-cut bacon, chopped (about ⅔ cup)

2 lb. Melissa’s Organic Russet Potatoes (about 4 medium), peeled and cut into ½-inch pieces (about 4½ cups)

4 c. chicken broth

1 t. kosher salt

¼ t. black pepper

2 5.3-oz. pkgs. Boursin cheese (garlic-and-fine-herbs variety)

2 T. chopped fresh herbs (such as dill, chives, or parsley)

Additional Boursin crumbles, for serving (optional) 

In a medium Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the drippings in the pot.

Add the potato pieces to the bacon drippings and cook, stirring now and then, until they start to brown in spots, about 2 minutes. Pour in the chicken broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.

Reduce to medium-low to maintain a gentle simmer. Cover and cook, stirring once or twice, until the potatoes are fork-tender, 10–12 minutes.

With a slotted spoon, transfer about ¾ cup of the potato pieces to a small bowl and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy.

Stir in both packages of Boursin cheese until fully melted and incorporated, about 2 minutes. Gently fold the reserved potato pieces back in for a bit of texture.

Ladle into bowls and top with the crispy bacon, chopped fresh herbs, and a sprinkle of Boursin crumbles if you'd like. Serve warm and enjoy every comforting spoonful.

This soup has become a new favorite for cozy nights—quick enough for weeknights but special enough to feel like a treat.

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