4 (14 1/2 oz.) cans chicken broth
2 c. half and half
2 1/2 c. instant mashed potato flakes
4 c. shredded sharp cheddar cheese
1/2 tsp. black pepper
2 scallions thinly sliced

In a soup pot, combine the 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 remaining 1/2 c. cheese and the scallions. Serve immediately.