POINTS® Value | 5 Servings | 6 Preparation Time | 15 min Cooking Time | 70 min Level of Difficulty | Moderate
soups | This luscious and satisfying soup replicates the great flavor of a baked potato topped with the works - except we’ve used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese.
1 bulb garlic clove(s), large, slice 1/4-inch off top 3 pound potato(es), 6 large baking potatoes, rinsed, pierced with a fork 6 slice Louis Rich Turkey Bacon, or other brand 4 cup reduced-sodium chicken broth 1 1/2 Tbsp thyme, fresh, chopped 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 6 Tbsp reduced-fat sour cream 6 Tbsp low-fat shredded cheddar cheese 6 Tbsp scallion(s), 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 longer; 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. Remove bacon to 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 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.
