Sauté mushrooms in butter with garlic and salt and crushed vegetable bullion cubes

Add potatoes and half and half and milk pepper, paprika, thyme. When you see the green gelatinous stuff forming on top don't freak out its just the butter bullion mix solidifying from being mixed with the cold milk cream and frozen potatoes. Once it all heats up again the butter will melt again and incorporate in the soup

Let soup come to boil then turn down and simmer for 30-45 minutes

After its done simmering and shortly before serving add the cheddar and mix it in until it incorporates into the soup