Creamy Boursin, Potato & Leek Soup

Creamy Boursin, Potato & Leek Soup

Prep Time: 20 Min
Cook Time: 45- 50 Min

Yields: 4 Servings

• 1 Tbsp. EVOO
• 3 Tbsp. Unsalted Butter
• 1 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 2 Carrots, peeled & sliced
• 2 stalks Celery, sliced
• 2 Leeks, quartered and sliced (make sure to wash them super well)
• 6 Medium Sized Yellow Potatoes, peeled & chopped
• 2 Tbsp. All Purpose Flour
• 4 C PC Brand Plant-Based Chik'n Broth
• 1 Tsp. Vegeta Seasoning
• 1/2 C Whipping Cream, room temp
• 150g Shallot & Chive Boursin Cheese
• Himalayan Salt & Cracked Pepper
• 2 Green Onions, sliced for garnish

Notes

• I had some kaiser rolls on hand from another recipe and made some croutons. If you have a bag of store-bought, you could totally skip this. The recipe was 2 x Kaiser Rolls, chopped in to cubes / chunks, 1/4 C EVOO, 1 Tbsp. Dried Parsley, 1/2 Tbsp. Garlic Powder, 1/2 Tbsp. Onion Powder, Heaps of finely shredded Grana Padano, and Himalayan Salt. Toss everything together and transfer in a single layer to a parchment lined baking sheet. Bake at 350 F for about 20 minutes, flipping halfway. Let cool, garnish your soup, and reserve any remaining croutons in an airtight container for a week or so.

Directions

• Begin heating your EVOO, butter, garlic, and pepper flakes, in a large deep skillet / soup pot set to about medium. Once heated, stir and let everything sizzle for about a minute before adding the leeks, carrots, celery, and season with about 1/2 tsp. salt & some cracked pepper. Stir and cook the veggies about 15 minutes, stirring as needed. Reduce the temp if you notice browning. After the 15, add the taters and another good pinch of both salt & pepper. Stir and continue to cook another 5 ish minutes.​

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• Stir in the flour until combined and continue in the skillet another couple minutes. Pour in the broth, scraping the bottom of your pot / skillet for any flavour bits. Bring the soup to a boil and once boiled, stir in the vegeta and reduce to a simmer. Cover for 25 minutes, or until the taters are soft.
• Turn off the heat and stir in the cream until combined. Next, stir in the boursin and continue to stir until it has melted completely. Cover the pot and set aside for 5 minutes. Taste prior to serving and adjust the salt / cracked pepper to taste.
• Serve your bowls garnished with golden croutons and some green onions. ENJOY!
• Remaining soup can be refrigerated in an airtight container for 4 days. <3

HAPPY VEG

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