Weight Watchers Baked Potato Soup

Garlic, 10 cloves (remove)
Baked Potato (baked potatoes), 4 potato (2-1/3" x 4-3/4") (remove)
Bacon, 6 medium slices, cooked (raw product (remove)
Thyme, fresh, 4.5 tsp (remove)
*College Inn Chicken Broth - 99% Fat Free, 4 cup (remove)
Salt, .5 tsp (remove)
Pepper, black, .25 tsp (remove)
Cheddar Cheese, .3750 cup, shredded (remove)
Scallions, raw, 1 tbsp chopped (remove)

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.

Number of Servings: 6

Recipe submitted by SparkPeople user TED51585.