Combine potatoes, Ultimate White Cheese Sauce, milk, onions, 10 ounces Mild Cheddar Cheese, pimiento and garlic powder in deep full steam table pan (or divide evenly between two standard full steam table pans).
Cover. Heat on full steam about 45 minutes or until potatoes are tender.
Add broccoli and hot pepper sauce.
Cover. Continue cooking 15 minutes or until soup reaches 165°F for at least 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
Top soup with Cheddar cheese and green onion, if desired.