Baked Potato Soup
- Total Time
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
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 bacon6 slice(s)
reduced-sodium chicken broth4 cup(s)
fresh thyme1 ½ Tbsp, fresh, chopped
table salt½ tsp
black pepper¼ tsp, freshly ground
reduced-fat sour cream6 Tbsp
WeightWatchers Cheese, cheddar, shredded, low fat6 Tbsp
uncooked scallion(s)6 Tbsp, sliced
- 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.