4 medium (8-9 oz.) baking potatoes
2 (14.5 oz.) cans chicken broth
¼ cup sour cream
¼ tsp. ground black pepper
½ cup grated colby or cheddar cheese
2 green onions
Preheat oven to 350°. Pierce each potato five or six times with a fork, rub skin with a little olive oil and bake for 1 hour. Remove from oven and let cool 20 min
Peel potatoes, dice 2 potatoes in bite size pieces. Blend the rest of them with the chicken broth in a blender on High speed until smooth. Pour potato mixture into a saucepan. Stir in diced potato, sour cream, and ground pepper. Cook on low until hot and steaming. Do not boil. Garnish with cheese and green onions.
Serve with a fresh green salad and fresh cut veggies with ranch dip. Serves 4.