Roasted Pepper-Cheddar Soup

Ingredients

• 1 cup shredded Cheddar
• 1 1/2 cups half-and-half
• 1 cup chicken broth
• 4 cups jarred peppers

Preparation

1. Rinse 4 cups jarred peppers; blend with 1 cup chicken broth in a blender until smooth; add 1 cup half-and-half. Pour into medium saucepan. Stir in another 1/2 cup half-and-half; cook on medium, stirring often, about 6 minutes. Gradually stir in 1 cup shredded Cheddar.