4 cans (14.5 oz) ready to use chicken broth
1 pt. half & half
2 1/2 c. instant mashed potato flakes
16 oz. shredded sharp cheddar cheese, divided
1/2 tsp. black pepper

In a soup pot, combine chicken broth, half and half, potato flakes, 3 1/2 c. cheese, and the pepper. Mix well. Bring to a boil over medium high heat and cook for 2-3 minutes, or until thickened, stirring constantly. Top with the remaining 1/2 c. cheese and 2 scallions if desired.