Baked Potato Soup

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