Preparation Steps

• In a large pot, combine chicken broth and cubed potatoes. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
• While potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
• Gradually whisk in milk into the roux until smooth. Cook until thickened, about 2-3 minutes.
• Reduce heat to low. Gradually stir in shredded cheese until melted and smooth.
• Pour cheese sauce into the pot with the potatoes and broth. Season with salt and pepper. Simmer for another 5 minutes, stirring occasionally.
• Serve hot and enjoy!