Weight Watchers Baked Potato Soup

I had this for lunch today and really liked it. I hope you do, too! It is 5 points per serving.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  bulb garlic clove (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

Directions

1. Preheat oven to 400ºF.
2. 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.).
3. 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.
4. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
5. Place bacon on paper towels to drain off any fat; chop bacon.
6. Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
7. Peel potatoes and add to saucepan; mash with a potato masher until smooth.
8. 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.
9. Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
10. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
11. Grind fresh pepper over top if desired.