Baked Potato Soup

Baked Potato Soup

POINTS® Value: 5
Servings:  6
Preparation Time:  15 min
Cooking Time:  70 min
Level of Difficulty:  Moderate
 
This satisfying soup replicates the great flavor of a baked potato topped with the works except we've used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.

Ingredients

• 1 bulb garlic clove(s), large, 1/4-inch-slice cut off top


• 3 pound potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)


• 6 slice uncooked turkey bacon


• 4 cup reduced-sodium chicken broth


• 1 1/2 Tbsp thyme, fresh, chopped


• 1/2 tsp table salt


• 1/4 tsp black pepper, freshly ground


• 6 Tbsp reduced-fat sour cream


• 6 Tbsp low-fat shredded cheddar cheese


• 6 Tbsp scallion(s), sliced

Instructions

• Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)


• 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 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.