Baked Potato Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 bulb - garlic cloves, large, slice ¼ inch off top
3 lb. - potatoes (6 large baking potatoes), rinsed & pierced with a fork
6 slices - Louis Rich Turkey Bacon
4 c. - reduced-sodium chicken broth
1½ T. - thyme, freshly chopped
½ tsp. - table salt
¼ tsp. - black pepper, freshly ground
6 T. - reduced-fat sour cream
6 T. - low-fat cheddar cheese, shredded
6 T. - scallions, sliced
|
|
Directions: |
Directions:Preheat oven to 400º. 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 longer; 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. Remove bacon to 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 1 & 1/3 cups of soup into each of 6 soup bowls. Top each with 1 T. of sour cream, 1 T. of cheese, 1 rounded T. of bacon and 1 T. of scallions. Grind fresh pepper over top if desired. |
|
Personal
Notes: |
Personal
Notes: Makes 6 servings, 5 points each.
|
|
This recipe for Baked Potato Soup is from