1. Melting the Butter and Mixing the Flour

Begin by melting 1/4 cup of butter in a 3-quart saucepan over medium-high heat. Once melted, gradually add the 1/4 cup of all-purpose flour while stirring constantly. Cook until the flour and butter blend together, forming a smooth paste. This mixture, known as a roux, will help thicken the soup.

2. Adding the Broth, Milk, and Cheese

Slowly pour in the 3 cups of chicken broth, stirring continuously until the mixture begins to thicken. Then, add 3 cups of milk and keep stirring until the soup starts to simmer. Once simmering, gradually stir in the 16 ounces of shredded cheddar cheese until fully melted and the soup is smooth.

3. Blending for Creaminess

Add 1/2 cup of instant potato flakes to the soup. Stir well to combine and let it sit for a minute to thicken. Season with salt and pepper to taste. An immersion blender is ideal for blending the soup directly in the pot until it reaches a smooth consistency. Alternatively, you can blend it in batches using a regular blender.

4. Cooking the Potatoes

Once the soup base is smooth, bring it to a light boil. Add the diced russet potatoes and stir constantly to ensure they cook evenly and the soup doesn’t stick to the bottom of the pot. Continue cooking until the potatoes are al dente — tender but still firm to the bite. For a quicker option, boil the diced potatoes separately until al dente, then add them to the soup before serving.

5. Finishing Touches and Serving

Serve the soup hot, garnished with extra shredded cheddar cheese, crispy bacon bits, and diced green onions for added flavor and texture. Enjoy!