Weight Watchers Baked Potato Soup

Name: Weight Watchers Baked Potato Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 serving(s)
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

(14)

Recipe by CookingONTheSide

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

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READY IN: 1hr 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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