Baked potato soup
3
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
This satisfying soup replicates the great flavor of a baked potato that's been topped with all of the works—except we've used healthier toppings like turkey bacon, reduced-fat sour cream, reduced-fat shredded cheese, and raw scallions. It's still a super-filling dream come true in a bowl. You'll find yourself reaching for this recipe whenever you want to warm up after a long winter day. The best part is you can roast the garlic and potatoes directly on the oven rack; there's no need to wash a baking sheet. If you don't have a potato masher, simply use a large spoon, but keep in mind it may take just a little longer.
Ingredients
Garlic
1 bulb(s), large, 1/4-inch-slice cut off top
Uncooked potato
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
Shredded reduced fat Mexican-style cheese blend
6 Tbsp
Scallions
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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