Add in potatoes and chicken broth. bring to a boil and then reduce down to a simmer and cook until potatoes are soft. This took me about 15-20 minutes.
Using an emergent blender, blend the potatoes in the chicken broth until you reach a chunky mashed potato consistency. If you don't like chunks then puree the whole way.
Add in milk and stir until your soup comes back to a soup consistency, adding more milk as needed.
Salt and pepper to taste and add in the shredded cheese. Stir until the cheese is melted. Serve hot with some bacon bits, cooked ham, or green onions sprinkled on top!