4 lbs. diced potatoes
Cook in 2 can chicken broth (or 1 can lg.)
Boil potatoes until tender but not mushy.
Add:16 oz. grated pepper jack cheese (use 1/2 pepper jack and 1/2 Monterey jack if you don't like it warm.)
1 sm. sour cream
1 pint 1/2 and 1/2
1 cream of celery soup
1 cream of onion soup
Heat through and serve.
-Dana Rae B
