Sauté potatoes & onions in butter 4-5 minutes. Add stock, thyme & cayenne and simmer 35 -45 minutes. Purée mixture & stir in 1 cup of milk. Bring to simmer and add salt & pepper. Set aside. Melt remaining 3 tbsp butter in a fresh pan and stir in flour. Cook 1 - 3 minutes. Whisk in remaining 2 1/2 cups milk all at once. Cook until thick enough to coat a spoon. Stir in cheese until it melts and sauce is smooth. Stir into soup and adjust seasoning.
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|Serving Size: 1 Serving (11178g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15454 (65%)|
|Amt Per Serving||% DV|
|Total Fat 1717.1g||2289 %|
|Saturated Fat 573.2g||2866 %|
|Monounsaturated Fat 677.2g|
|Polyunsanturated Fat 325.4g|
|Cholesterol 8073.3mg||2484 %|
|Sodium 12611.6mg||435 %|
|Potassium 20167.6mg||531 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 50g|
|Protein 1951.9g||2788 %|
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Calories per serving: 23927
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