Bake 2 extra large potatoes. Cool to room temperature, cover and refrigerate overnight.
Slice both potatoes in half lengthwise; scoop out potato leaving 1/4 inche white wall against skin. Re-cover skins and return to refrigerator.
Place scooped out potato with 1 cup broth in blender to blend smooth. Pour into crock pot or pan, adding 3 cups broth. While soup is heating at medium setting, turn attention to preparing the half potatoes.
Sautee broccoli with almonds in soy butter until broccoli turns bright green. Place potato skins on a lightly buttered baking pan. Fill with contents of sautee pan. It is optional to top each potato half iwth crumbled tofu or cheese. Warm, uncovered in 250° oven until heated through, approx. 8 minutes or cover and use microwave oven for two 30-second cycles.
When soup reaches temperature desired, lower heat and add 1/2 container of Rondele Garlic and Herb cheese spread, stiring gently to blend.
Laddle soup into two bowls with potato skins served alongside as an alternative to more traditional crackers or bread.