Baked Potato Soup
2
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
This luscious and satisfying soup replicates the great flavour of a baked potato topped with the works - except we’ve used healthier toppings like turkey bacon.
Ingredients
Garlic
1 bulb(s), large, slice 1/4-inch off top
Uncooked potato
3 pound(s), 6 large baking potatoes, rinsed, pierced with a fork
Uncooked turkey bacon
6 slice(s)
Reduced-sodium chicken broth
4 cup(s)
Fresh thyme
1½ tbsp(s), fresh, chopped
Table salt
½ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Light sour cream
6 tsp(s)
Low-fat shredded cheddar cheese
6 tbsp(s)
Uncooked scallions
6 tbsp(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.
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