Bring Stock to boil. Add white pepper and potatoes. Cook until potatoes are about half done. In a separate pan, melt butter, and add flour a little at a time, stirring to make a roux. Cook roux about three minutes. Add roux to potatoes a little at a time. Add cheese and milk. Turn down heat to very low, and simmer for about 15 minutes. Makes one gallon of soup.
Garnish with dollop of sour cream, crumbled bacon, chopped chives, and shredded cheese.