Creamy potatoes meet bold, tangy blue cheese in this rustic soup. Finishing the soup with crispy bacon and sliced green onions adds a comforting touch.
Ingredients
- 6 medium potatoes (about 4 pounds), peeled and cubed
- 3 cups whole milk
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1-1/4 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon seasoned salt
- 6 green onions, thinly sliced
- BelGioioso blue cheese and crumbled bacon
Directions
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid.
- Return potatoes to pot; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Top with green onions, blue cheese and bacon.
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