Baked Potato Soup

This is very similar to the restaurant versions...y'know, where they use up their leftover baked potatoes from the night before? Very satisfying, indeed.

7-8 baking russets
1/4 lb turkey ham, diced small
1 large sweet onion, processed
3 ribs celery, diced small or processed
3 carrots, diced small or processed
6 cups veggie or chicken stock
2-4 Tbsp half-n-half
1 pinch garlic powder
2 tsp dill
salt & pepper to taste

Bake potatoes in 450* oven for 1 hour, or until thoroughly baked. Let cool to the touch, then scoop out flesh into a large bowl. Set aside.

In large soup pot, saute onion, celery and carrots until soft. Add turkey ham, potato, stock, dill, garlic, and salt & pepper (to taste) and bring to a simmer (break up the larger chunks of potato - you may want to use a potato masher to get a more creamy consistency). Let simmer for 15-20 minutes, then add half-n-half. Simmer another 10 minutes. Garnish, if preferred, with shredded cheese, chives or green onions, and/or more diced turkey ham.

This makes a full large soup pot - great for leftovers.