Sunday, March 1, 2020

Potato-Leek Soup with Boursin for Souper (Soup, Salad & Sammie) Sundays

Today's post is a quick one. I started feeling yucky on Saturday night with a sore throat and sore ear, and my attempts to kick it today did not work. Potato-Leek Soup with Boursin was on the menu, mainly because I work for a food distribution company and had an opportunity to buy some cases of near-date Garlic & Herb Boursin.

I took a basic Potato-Leek Soup recipe and stirred in the Boursin at the end--topping the bowl with an extra scoop of Boursin and some chopped parsley for garnish.

Potato-Leek Soup with Boursin
By Deb, Kahakai Kitchen
(Serves 4-6)

3 Tbsp olive oil or butter
4 small leeks, white & light green parts, cleaned well and sliced
2 medium carrots, chopped
2 stems celery, chopped
2 cloves garlic, minced
1 tsp celery seed
2 bay leaves
4-5 medium Yukon Gold Potatoes, scrubbed and cut into 3/4-inch chunks
6 cups vegetable or chicken stock
1 cup frozen corn kernels, optional
1 (5-oz) package of Garlic-Herb Boursin + more to garnish if desired
sea salt and black pepper to taste
chopped fresh parsley to garnish

Heat a large soup pot over medium-high heat. When hot, add leeks, carrots, and celery and cook, reduce heat to medium, stirring occasionally about 6 to 8 minutes until veggies are softened. Add garlic and cook another minute or two, until fragrant, then add the celery seed, bay leaves, potatoes and stock and bring to a boil. Reduce heat and simmer about so minutes or until vegetables are just tender. 

Take about two ladles of the broth and veggies and blitz in the blender until creamy. Stir back into the soup, along with the package of Boursin and whisk until smooth. Taste and season with salt and black pepper.

Ladle into bowls and top each bowl with a small scoop of Boursin and a sprinkle of fresh parsley if desired. Enjoy!

Notes/Results: I'll be honest. I didn't taste this soup much today--my sore throat made me not want to drink anything. I promise to try it soon and let you know.

Let's see what is going on in the Souper Sundays kitchen:

Shaheen of Allotment2Kitchen brought stew, saying "This Butter Bean,Sweet Potato and Okra Stew was good to eat and good to look at - warming colours for cold wintery days.  The butteryness of the butter beans melted in the mouth, the sweet potatoes still had a bit of bit  and the coconut sauce was mildly curried. The recipe was good for two days, served with rice on the first day and the second, it was eaten out of a bowl like chunky soup." 

Thank you Shaheen for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week!


  1. I linked a vegetable kabob which is all salad vegetables- Not sure if it is the right fit for Souper Sunday.. I'll let you decide.. thanks

  2. Adding Boursin is a remarkable idea! Looks good, I love potato soup and this gussied up version is perfect.


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