Cover and cook until the potatoes are tender, about 4 hours on High or 9 hours on Low.
Remove and discard the bay leaves.
Stir in cream and Boursin.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Cover and cook on High until the cheese has melted, about 20 minutes.
Using a potato masher, mash the mixture to reach desired consistency.
Divide the soup among 8 shallow bowls.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Top each with 1 1/2 tablespoons crumbled croutons, 3/4 teaspoon chives and 3/4 teaspoon dill.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
