There’s a little cafe in Orangeville, Ontario that I like to go to when visiting my family. They have manage to maintain the same high standards since opening, and their food truly is a delight. One of my particular favorites is their soup of the day. The soups are always high quality, home made and interesting. Upon my last visit I tried a red potato and boursin soup that I just had to go home and recreate. I’m sure it’s not spot on, but it was damn good and is a refreshing change from typical heavy, chunky potato soups that taste more of potato than anything else. Try this soup, it’s easy and delightful!
Creamy of Red Potato and Boursin Soup
2 lbs red potatoes, cleaned and peeled. Leave some peel on the potatoes.
4 cups chicken stock, low sodium or homemade
2 leeks, cleaned and sliced
1 tbsp butter
1 tbsp chopped fresh parsley
1 head garlic, roasted (cut the top off the garlic to expose some of the cloves, then drizzle with olive oil and bake in a 400F oven for about 20 minutes or until cloves are soft and golden brown)
1/4 cup cooked chopped bacon – about 3 slices
4 oz Boursin (this is a cream cheese with garlic and herbs in it)
1/2 cup heavy cream
1/2 cup milk
salt and pepper
sliced green onion for garnish
1. Boil the trimmed and cleaned potatoes in enough water to cover them. Add salt to the water and boil until soft, about 20 minutes.
2. While the potatoes are cooking, sautee the leeks in the butter in a deep pot. Sautee until soft but don’t let them brown.
3. Add the chicken stock and roasted garlic to the pot with the leeks.
4. Add the potatoes to the chicken stock and vegetables and add the crumbled bacon and parsley. With an immersion blender or regular blender, puree until smooth and thick.
5. Add the cream and enough milk to make the soup slightly thicker than the consistency of cream but not as thick as a chowder, or to your desired level.
6. Add the cayenne and bring back up to a gentle simmer then remove from the heat and stir in the boursin cream cheese. Season with salt and pepper, and serve immediately with sliced green onion or chopped parsley as a garnish.