Step 2

Over medium-high heat, melt butter in a 3 quart sauce pan.

Step 5

Stir in flour and cook until flour has blended with butter.

Step 8

Add chicken broth and stir constantly until mixture starts to thicken.

Step 11

Add in milk and heat until it starts to simmer, stirring the whole time.

Step 14

Stir in shredded cheese until smooth.

Step 17

Add in potato flakes.

Step 20

Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need!

Step 23

Use an immersion blender to blend until smooth, or pour in batches into a blender.

Step 26

At this point, bring your soup to a light boil and add in your diced potatoes.

Step 29

Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot.

Step 32

Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving.

Step 35

Serve soup immediately with cheddar cheese, bacon bits, and green onions.