Warm up with a bowl of creamy Boursin potato soup.

By Julie Brinkley

There’s nothing like a piping hot bowl of soup to warm you up on a cold winter’s night.

We are taking this potato soup recipe up a notch by adding Boursin cheese and protein.

Click here to watch a video on how it’s made.

WHAT YOU NEED

3 pounds russet potatoes, peeled and cubed

Two packages Boursin cheese

One package turkey smoked sausage, sliced in bite-size pieces

1 teaspoon garlic powder

1 teaspoon onion powder 

One carton chicken stock

2 cups half-and-half

One medium onion chopped

Salt and pepper to taste

*Optional leftover veggies like carrots and spinach

HOW TO MAKE IT

After peeling and chopping potatoes, add them to a stock pot.

Be sure to salt potatoes while cooking.

Cover just the potatoes with water, add carton of chicken broth and boil until fork-tender.

(I added carrots to mine.)

While potatoes are cooking, slice sausage and add to skillet with diced onion and seasonings; cook until browned.

Add sausage, onion and half-and-half to soup mixture.

Use a potato masher to mash most of the large larger chunks of potato, leaving some bits.  

Remove from heat and add Boursin cheese and let it melt into soup.

If added spinach, add now and stir until spinach wilts.

Top with optional cooked bacon, sharp cheddar cheese, black pepper and croutons.