Potato Cheese Soup

4 (14 1/2 ounce) cans ready-to-use chicken broth
2 cups (1 pint) half-and-half
2 1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1/2 teaspoon black pepper
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 medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly. Top with the remaining 1/2 cup cheese and the scallions. Serve immediately.

Makes 8 to 10 servings.