Boursin Chicken and Vegetable Soup

Ingredients

• 1 tablespoon unsalted butter
• 0.5 cups onion
• 0.5 cups chopped celery
• 1 clove garlic , minced
• 2 cups chicken broth
• 1.5 cups frozen mixed vegetables
• 1.5 cups hash brown potatoes
• salt and freshly ground black pepper to taste
• 2 cups cooked chicken
• 1 package Gournay cheese with fine herbs and garlic , 5.2-ounce
• 1 cup heavy cream
• 1 cup fresh spinach
• 1 tablespoon fresh parsley , optional

Instructions

1. 1

   Melt butter in a large saucepan or Dutch oven over medium heat. Add onion and celery and cook and stir for 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute.

2. 2

   Pour in chicken broth and bring to a boil.

3. 3

   Add frozen mixed vegetables and return to a boil. Cook about 3 minutes, then stir in hash browns. Season with salt and pepper.

4. 4

   Cover, reduce heat, and simmer until vegetables are tender, but not mushy, 5 to 8 minutes. Increase heat to medium-high and stir in chicken. Cut cheese into pieces and stir in.

5. 5

   When cheese is melted, remove from heat and add spinach. Slowly stir in cream. Adjust seasoning, if needed. Ladle into bowls and garnish with fresh parsley.