Cheesy Potato Soup
- Author: Annie Chesson
- Yield: 10 servings 1x
- 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!
- 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!