Sunday, January 9, 2011

WW Baked Potato Soup

1 bulb garlic (large, 1/4-inch-slice cut off top)
3 lbs potatoes (rinsed, pierced with a fork, about 6 large baking potatoes)
6 slices uncooked turkey bacon
4 cups reduced-sodium chicken broth
1 1/2 tablespoons fresh thyme, chopped
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
6 tablespoons reduced-fat sour cream
6 tablespoons low-fat cheddar cheese, shredded
6 tablespoons scallions, 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.

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