Potato Soup With BLEU Cheese

How to make a rich creamy potato soup using bleu cheese for a zing on the taste buds

Peel 3 medium potatoes and cut into medium size cubes
Boil in salted water until tender (12-15 minutes)
Drain water (reserving 1 cup liquid, in case needed later)
Place potatoes aside
To a pot over low heat, add 2 cups milk and ½ cup heavy cream
Add 1 chopped garlic clove, 1 tbsp butter, and 2 chopped green onions
Add ¼ cup grated cheese (I used Mexican Blend)
Heat until warm and cheese is melted
Add potatoes, heat until warm
Roughly mash about ¼ of the potatoes (the mashing will make the soup thicker, but you want most of the potatoes still in chunks)
Place some bleu cheese in bottom of cup/bowl, and ladle soup on top
Top with chopped bacon, green onions, and additional cheese