1. Melting the Butter and Cooking the Flour

Start by melting the butter in a 3-quart saucepan over medium-high heat. Once melted, add the flour and stir continuously until the mixture is well combined and starts to bubble slightly. This step creates a roux, which will help thicken the soup.

2. Thickening the Soup Base with Chicken Broth and Milk

Gradually pour in the chicken broth while stirring constantly. Keep stirring until the mixture begins to thicken. Once thickened, add the milk slowly, continuing to stir to ensure a smooth consistency. Allow the mixture to heat until it starts to simmer gently, but avoid boiling.

3. Adding Cheese and Potatoes for Creaminess

Once the soup base is simmering, stir in the shredded cheddar cheese a little at a time until it’s fully melted and the soup is smooth. Next, add the instant potato flakes, which will help to thicken the soup further and enhance the potato flavor. Season with salt and pepper to taste—start with 2 teaspoons each and adjust as needed.

4. Blending the Soup for a Smooth Texture

Use an immersion blender to blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully pour the soup in batches into a regular blender. Be sure to blend in small batches to avoid splattering.

5. Cooking the Diced Potatoes

Bring the soup to a light boil and add the diced russet potatoes. Stir constantly while allowing the potatoes to cook until they are al dente—soft but still with a slight bite. This step usually takes around 10-15 minutes. Alternatively, you can boil the potatoes separately until they are al dente and add them to the soup just before serving.

6. Serving the Soup

Serve the soup immediately while hot, garnished with extra shredded cheddar cheese, beef bacon bits, and diced green onions for a burst of color and added flavor.