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In a large pot, over medium-low heat, melt the butter.
Once melted slowly sprinkle in the flour, while whisking constantly, until it forms a thick paste texture.
Add the whole milk and whisk together to combine. Let it simmer for about 5 minutes, while whisking frequently, until it has thickened.
Add the vegetable broth and bring the pot of soup to a simmer.
Add the mashed potatoes, shredded cheddar cheese, kosher salt, and black pepper. Stir to combine everything together and to melt the cheese.
Soup is ready to serve when it's thicker and the cheese has fully melted into the soup. Serve with chopped bacon, additional shredded cheese, sour cream, and sliced green onions.