10 cups (approximately) of yukon gold potatoes (about 3–4 pounds), peeled and diced
3 tablespoons (approximately) chicken base paste (sold in the chicken stock section)
6 tablespoons butter
6 tablespoons flour
32 oz box chicken stock
4 cups milk (I used whole, but you can use anything)
5 cups of fresh grated cheddar cheese
1/4 teaspoon nutmeg
Optional toppings:
Bacon
Green onions
More cheese!
Instructions
Bring a pot of water to a boil
Season the water with salt, and add your chicken base
When boiling, add your diced potatoes and simmer until the potatoes are tender when pierced with a knife
Meanwhile, in a large soup pot, melt your butter over medium high heat
When melted, add your flour
Whisk to combine and cook for about thirty seconds
To this, add your chicken stock and milk
Bring to a simmer and simmer until thickened (it will thicken more after adding the potatoes and cheese) – season to taste with salt and pepper
When your potatoes are done, drain them using a colander and remove the soup from the heat
Add the drained potatoes to your soup
Using a potato masher, mash the potatoes until the soup has thickened further and about half the potatoes are mashed – the rest should be in small chunks (you can mash as little or as much as you want – totally up to your preference)
To this, add your cheese, nutmeg, and season to taste with salt and pepper
Top with bacon, green onions, and maybe even a little more cheese!