6-8 potatoes
2 cans cream of celery soup
2 cans cream of onion soup
8 oz. shredded Monterey Pepper Jack cheese
1 pint half & half
3 cans chicken broth

Cut 6-8 potatoes and boil in chicken broth until tender. Add all other ingredients and heat and stir until hot. Lastly, add the cheese and continue to stir until it has melted.

This is great with Mexican cornbread or crackers.

Submitted by: Nana