2 cups (1 pint) half-and-half
2-1/2 cups instant mashed potato flakes
4 cups (16 ounce) shredded sharp Cheddar cheese, divided
1/2 teasoon black peper
2 scallions, thinly sliced
In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese and pepper; mix well. Bring to a boil over midium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly. Top with the 1/2 cup cheese and the scallions. Serve immediately.
Makes 6 to 8 servings.