One of a few original recipes here:
<http://www.tasteofhome.com/Recipes/Cheddar-Potato-Soup>

Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  7 quarts, more-r-less

Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.

RECIPE INGREDIENTS

2 tablespoons butter or olive oil
2 cups bacon bits

8 cups chicken or vegetable broth (3 tablespoons Better Than Bouillon Chicken plus water)
8 cups whole milk
6+ cups shredded cheese (NOT sharp), we often use 4-Cheese Mexican blend
32 oz Velveeta, cubed into half-inch pieces

1 cup shredded parm reg cheese
1/4 cup apple cider vinegar (or more) + 1 T
3 Tablespoons Cholula hot sauce
2 Tablespoon ground cumin
4 tsp mustard powder
1 teaspoon   ground white pepper
1/2 teaspoon truffle powder (or more, but be careful - strong stuff)

1 tsp truffle salt

2 14-ounce can   cannellini beans, rinsed
2 pounds   broccoli crowns, trimmed and chopped (about 12 cups), or frozen chopped if you’re in a hurry

DIRECTIONS

In a 8 Qt stockpot, over medium high heat, heat the fat, then add the bacon bits and stir frequently until the fat is foamy and the bacon is crisped to your desired level of doneness. Remove the bacon bits and set aside, pouring any oil/fat back into the pot.  Add the broth and milk and lower the heat slightly.  Bring to scalding, but not boiling, and add the cheese 1 cup at a time, stirring until fully incorporated before adding the next.  Add in the seasonings.  Steam the broccoli until tender crisp, or microwave it, and finish chopping it if it is not yet small enough for soup.  Add about 2/3s of it to the pot.  Blend the the last 1/3 of broccoli and beans along with 4 cups of the proto-soup until very smooth, then add it all back into the pot, rinsing the blender with a little more water and putting that into the pot as well.  Test for sharpness, heat, saltiness and adjust as necessary, using vinegar and mustard powder to increase sharpness, pepper for heat, and more bouillon or salt to increase saltiness.  Soup is ready when it is hot.

Do not let the soup boil, and do not use sharp cheddar cheese, as it breaks and can be grainy.  You can make a thicker, richer soup by using the bouillon paste along with a gallon of milk instead of half.  The soup may also be thinned by the amount of moisture in the broccoli.  If it is too thin, add more cheese, or cook it over med low heat and keep stirring until it is concentrated enough for your liking.