Baked Potato Soup

No Cream or butter here! This soup has all the creamy flavor of a loaded baked potato but little fat.

Baked Potato Soup:

5 medium baking potatoes diced small

1 cup of broccoli

3 cups chicken stock (maybe a little more or less)

1/2 cup sharp cheddar cheese

2 tbs sour cream

4 slices deli ham

salt, pepper, and garlic powder

Put potatoes and broccoli in a large pot. Generously season with salt, pepper and garlic. Pour chicken stock until potatoes are just covered. Bring to a simmer until potatoes and broccoli are tender (about 15 minutes). Start mashing it all together. Add cheese and sour cream. If you have an immersion blender use it, but other wise a masher and a whisk will work. Once all combined add more chicken stock if needed to get the consistency you like.  

Preheat and oven to 400 degrees and lay your deli ham on a cooking sheet. Bake until crispy. Crumble into soup.

For a richer soup, substitute milk for some or all of the chicken stock.