Preparation
STEP 1
In a deep full steam table pan (or divide evenly among 2 standard full steam table pans), combine potatoes, Ultimate White Cheese Sauce, milk, onions, 10 ounces Mild Cheddar Cheese, pimento, and garlic powder.
STEP 2
Cover. Heat on full steam, about 45 minutes, until potatoes are tender.
STEP 3
Using an immersion blender, purée soup until mostly smooth, leaving a few pieces of diced potatoes may be left in the finished soup.
STEP 4
Add broccoli and hot pepper sauce.
STEP 5
Cover. Continue cooking, about 15 minutes, until soup reaches 165°F for at least 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
STEP 6
Top soup with cheddar cheese and green onion, if desired.