Baked Potato Soup


The first few steps of this soup can seem a bit time consuming but it is so worth it! I love the garlic flavor that is present  throughout this thick potato soup. It is definitely one of those hearty, chunky, stick to your ribs soups that are great for the winter months. Enjoy!

Baked Potato Soup
Source: Weight Watchers Online

1 large bulb of garlic
3 pounds uncooked potatoes (about 6 large)
6 slices uncooked turkey bacon
4 cups reduced sodium chicken broth
1 1/2 tablespoons fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons reduced-fat sour cream
6 tablespoons low-fat shredded cheddar cheese
6 tablespoons uncooked scallions

Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil and pierce potatoes with a fork. Place wrapped garlic and potatoes in oven. Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.

Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher (or fork) until smooth.

Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

Makes 6 servings


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