Cheesy Potato Soup

5 from 3 reviews


  • 10 cups (approximately) of yukon gold potatoes (about 34 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!


  1. Bring a pot of water to a boil
  2. Season the water with salt, and add your chicken base
  3. When boiling, add your diced potatoes and simmer until the potatoes are tender when pierced with a knife
  4. Meanwhile, in a large soup pot, melt your butter over medium high heat
  5. When melted, add your flour
  6. Whisk to combine and cook for about thirty seconds
  7. To this, add your chicken stock and milk
  8. 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
  9. When your potatoes are done, drain them using a colander and remove the soup from the heat
  10. Add the drained potatoes to your soup
  11. 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)
  12. To this, add your cheese, nutmeg, and season to taste with salt and pepper
  13. Top with bacon, green onions, and maybe even a little more cheese!