4 cans (14-1/2 oz. each) chicken broth
2 c. half and half cream
2-1/2 c. instant mashed potato flakes
4 c. (16 oz.) shredded sharp cheddar cheese, divided
1/2 tsp. black pepper
2 green onions, thinly sliced

In a soup pot, combine chicken broth, half and half, potato flakes, 3-1/2 cups cheese and pepper. Mix well and bring to a boil over medium-high heat and cook for 2-3 minutes or until thickened, stirring constantly. Top with the green onions and remaining cheese. Serve immediately.