3-Ingredient Potato Soup

This 3-Ingredient Potato Soup is so creamy, flavorful, and delicious – and all you need are three simple ingredients!

This 3-Ingredient Potato Soup is the soup that made my daughter like soup again for the first time in years. Like, wouldn’t even try most soups to now asking for seconds of this soup!

And the best part is that you only need three ingredients – yukon gold potatoes, broth, and Boursin cheese. And y’all, Boursin cheese was absolutely MADE for potato soup! It adds so much creaminess and herby, garlicky flavor. It’s a match made in heaven!

For more simple soup recipes, try my Black Bean Salsa Soup!

Boursin Soup Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Gold Potatoes: These potatoes have the creamiest, buttery texture and flavor. I highly recommend using Yukon gold potatoes here, because with only three ingredients, every ingredient needs to contribute to the flavor and texture!
• Broth: Add more flavor by boiling the potatoes in broth instead of water. My personal preference is chicken broth, but you can use vegetable broth for a plant-based option, or bone broth for a higher protein choice.
• Boursin Cheese: Boursin cheese is a creamy, spreadable garlic and and fine herbs gournay cheese. You’ll need one 5.2 ounce package. Ensure it’s at room temperature first!

Steps to Make 3-Ingredient Potato Soup

For complete instructions, please check out the recipe card at the bottom of this post.

1. Peel and chop potatoes.
2. Add cold potatoes and broth to a pot, then bring to a boil. Simmer until potatoes are fork-tender.
3. When potatoes are tender, turn off the heat. Crumble in the room temperature Boursin cheese, stir until it starts to melt, then use an immersion blender to puree.
4. Adjust seasoning to taste with salt and pepper, then serve immediately and enjoy!

Expert Tips

• Chop potatoes into small, 1″ cubes. They’ll cook faster, absorb more flavor from the broth, and it’ll be easier to keep some texture in your soup with smaller piececs.
• Don’t skip the broth! Again, every ingredient matters here, and boiling the potatoes in broth adds more flavor.
• Boursin cheese must be room temperature! If you’re adding cold cheese to hot broth and potatoes, when you start pureeing, it can cause the texture to get a little gluey.
• Puree to your preferred consistency. You can puree completely smooth, but I personally prefer to leave a little texture.
• Adjust seasoning as needed. I always add salt and pepper both to finish the soup, so taste and add as needed.

Substitutions & Variations

• Use bone broth for a boost of protein in the soup.
• Change the Boursin variety for different flavors. I use the classic Garlic & Fine Herbs flavor, but you can also use any of the other flavors, like Shallot & Chive, Caramelized Onion & Herbs, Cracked Black Pepper, or Black Truffle & Sea Salt.
• Add some freshness with a squeeze of lemon juice at the end.

Storage, Freezing, & Reheating

This 3-Ingredient Potato Soup both stores and freezes beautifully.

• Storage: Store in an airtight container in the fridge for up to 3-4 days.
• Freezing: Freeze in a freezer-safe bag or container, then freeze up to 3 months. I recommend freezing in individual servings for easier meals on the fly. And don’t forget to date and label your container so you know how long it’s been in there!
• Reheating: Reheat in a small pot on the stove or in the microwave for 60-90 seconds.

Supplies You’ll Need

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

• Large pot
• Immersion blender

More Soup Recipes You’ll Love

• Instant Pot Healthy Potato Soup
• Dutch Oven Chicken Noodle Soup
• Zucchini Corn Chowder
• Turkey Gluten Free Chili

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!