Well, I made this soup for church tonight and it was the first time I'd made it. But it got RAVE reviews so I will share the recipe with all of you! It's a Weight Watchers recipe so it's low in fat and high in flava...holla! I'm a dork.
Baked Potato Soup
1 bulb garlic cloves, 1/4 inch slice off the top
3 lbs potatoes, rinsed and pierced with a fork
6 slices turkey bacon
4 cups low fat reduced sodium chicken broth
1 1/2 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/4 tsp. black pepper
6 Tbsp. reduced fat sour cream
6 Tbsp. low-fat shredded cheddar
6 Tbsp. scallions, sliced
Preheat oven to 400 degrees. Wrap garlic bulb tightly in foil; place garlic and potatoes in oven (directly on rack).
Bake until garlic is soft, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; remove potatoes and let cool.
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 then chop.
Unwrap garlic and squeeze pulp from bulb into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, salt, pepper and thyme until blended. Place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon into bowls and top with sour cream, cheese, bacon and scallions. Enjoy!
6 Servings, 5 points per serving