Cheesy Cream of Potato Soup...

3 cans chicken broth
6 cups peeled, thinly sliced potatoes
1 tsp. salt
Pepper to taste
2 cups shredded cheddar cheese
16 oz. heavy whip cream
1 1/2 cups milk

Bring broth, salt, pepper, and p[potatoes to a boil. Simmer for 15 minutes or until potatoes are tender but not mushy. Then add whip cream and milk to broth and potatoes. Bring all ingredients back up to a simmer. Then add the cheese. Stir until melted. Then in a separate cup add 3 TBS. cornstarch and a little bit of water to make a smooth paste. Add to the simmering soup. The soup might need a little more cornstarch and water until you have a thickened consistency you are happy with. Once you have dished up your bowl of soup, sprinkle with bacon bits or some cooked crumbled bacon. You can also top with green onion and shredded cheddar cheese. Serve with a piece of crusty bread or roll.