Victoria's Potato Soup With Cheese & Bacon

Victoria's Potato Soup With Cheese & Bacon

This recipe uses Boursin Cheese With Garlic & Fine Herbs, which gives this particular Potato Soup an intense and unique flavor.  If you can’t find Boursin Cheese you can substitute cream cheese, but it won’t have the exact same flavor. 

INGREDIENTS

4 Strips Bacon

1 Cup Diced Onions

1/2 Cup Diced Celery

1/2 Cup Diced Carrots

2 Tablespoons Minced Garlic

4 Cups Low-Sodium Chicken Broth

1 Cup Water

2 Pounds Peeled & Diced Yukon Gold Potatoes

5.3 Ounces Crumbled Boursin Cheese (Garlic & Fine Herbs Variety)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Cup Minced Fresh Basil

Cook bacon in a large-size pot until nice and crisp.  Transfer bacon to paper towels to drain.  Reserve 1 tablespoon bacon drippings.  In same pot (with 1 tablespoon bacon drippings) add onions, celery, carrots, and garlic.  Cook for 5 minutes over a medium heat.  You will want onions to be soft.  Add chicken broth, water, and potatoes.  Bring to a boil and then reduce heat to medium.  Simmer for 15 minutes until potatoes are fork tender.  Pulse soup with a handheld blender until partially pureed (use a handheld mixer if you don’t have a handheld blender). Stir in crumble cheese until it melts.  Simmer soup for 2 minutes more.  Add kosher salt and pepper.  Remove from heat and serve hot.  Garnish each bowl with bacon strips and basil.  Serves 4

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