Wednesday, June 20, 2007
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.
source : Recipe to Go / Allergy Advisor
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