Ingredients
Scale
- 10 pounds russet potatoes, baked
- 2 sticks of butter (1 cup)
- 1/4 cup dried parsley
- 1 tablespoon dried basil
- 2 tablespoons vegetable bouillon granules
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups flour
- 12 cups water
- 4 cups half and half
- 16 ounces sharp cheddar cheese
Instructions
- Bake potatoes and cool.
- Scoop out flesh in the potatoes and set aside. You can discard the skins or save them for another use like potato skins with cheese and green onion.
- In a large pot, melt butter over medium heat. Add parsley, basil, bouillon, garlic, salt, and pepper. Cook for 2-3 minutes. Add flour and cook 2-3 minutes longer.
- Gradually add water, half and half, and potato.
- Stir often for around 30 minutes.
- Fold in cheese until melted.
