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Good Life Blu

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Potato Soup

Potato Soup – GoodLifeBlu
SoupComfort FoodLoadedEasy

Loaded Potato Soup That Warms You Through

Creamy, thick, loaded with bacon, cheddar, and sour cream. This is the soup that turns a cold night into a good night. Simple ingredients. Big comfort.

Prep
15 min
Cook
35 min
Serves
6
Est. Cost
~$10

A bowl of good potato soup is a whole mood. It's what you make when the temperature drops, when someone needs comfort, when you just need something real. Simple, warm, and loaded.

— Blu
✦ ✦ ✦

Ingredients

The Soup
Russet potatoes, peeled & cubed2 lbs
Bacon strips, chopped6 strips
Yellow onion, diced1 medium
Garlic, minced3 cloves
Butter3 tbsp
All-purpose flour3 tbsp
Chicken broth3 cups
Whole milk or heavy cream1.5 cups
Salt, pepper, garlic powderto taste
Toppings
Shredded cheddar cheese1 cup
Sour cream½ cup
Green onions, sliced¼ cup
Extra bacon crumblesto taste
✦ ✦ ✦

Steps

  • 01Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving about 1 tbsp of drippings in the pot.
  • 02Add butter to the bacon drippings. Sauté onion 4 minutes until soft. Add garlic, cook 1 minute. Whisk in flour and cook 1–2 minutes until golden.
  • 03Gradually pour in broth, whisking constantly to prevent lumps. Add potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are very tender.
  • 04Use a potato masher to mash some of the potatoes right in the pot — this thickens the soup. Leave chunks for texture. Stir in milk or cream.
  • 05Stir in most of the bacon and half the cheddar. Season generously with salt and pepper. Simmer 5 more minutes.
  • 06Serve topped with remaining cheese, sour cream, green onions, and extra bacon. Serve immediately — potato soup waits for no one.
✦ ✦ ✦

Blu's Tips

🥔
Russets Only
Russet potatoes break down beautifully and give the soup that thick, starchy body. Waxy potatoes stay firm and won't thicken the same way.
🥓
Keep Those Drippings
Don't wipe that pot clean after the bacon. Those drippings are flavor. Build the entire soup on top of them.
🥣
Mash for Thickness
Blending is fine but mashing right in the pot leaves you with rustic texture. Don't over-mash — you want some chunks.
🧀
Warm the Cheese
Add shredded cheese to warm (not boiling) soup and stir slowly. High heat makes cheese grainy. Low and slow keeps it smooth.
✦ ✦ ✦
Storage & Leftovers
Fridge
4 days
Freezer
Not ideal (cream soups)
Reheat
Low heat, add splash of broth

Loaded potato soup. Crusty bread on the side. Cold night outside. That's all you need. — Blu

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