Baked Potato Soup

1 bulb garlic cloves, large, 1/4-inch-slice cut off top
6 large baking potatoes, washed and pierced with a fork
6 slices Canadian bacon
4 teaspoons Chicken flavored Better than Bouillon mixed with 4 cups water
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp fat free sour cream
6 Tbsp fat free shredded cheddar cheese
6 Tbsp scallion(s), 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, dice Canadian bacon into small pieces. Cook in a lightly sprayed large nonstick skillet over medium-high heat until crispy. Place bacon on paper towels to drain off any fat.

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.

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.