8

Baked Potato Soup

Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
6
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
Ingredients

garlic clove(s)

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

uncooked potato(es)

3 pound(s), rinsed, pierced with a fork (about 6 large baking potatoes)

uncooked turkey bacon

6 slice(s)

reduced-sodium chicken broth

4 cup(s)

fresh thyme

1½ Tbsp, fresh, chopped

table salt

½ tsp

black pepper

¼ tsp, freshly ground

reduced-fat sour cream

6 Tbsp

WeightWatchers Reduced Fat Mexican style blend shredded cheese

6 Tbsp

uncooked scallion(s)

6 Tbsp, sliced

Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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