5 POINTS® per serving
Makes 6 Servings
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Moderate
1 bulb garlic clove(s), large, 1/4-inch-slice cut off top
3 pound potato(es), rinsed, pierced with a fork (about 6 large)
6 slices uncooked turkey bacon
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Preheat oven to 400ºF. Drizzle garlic with olive oil and wrap entire bulb tightly in foil; place garlic and potatoes in oven. 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 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 Tbsp of sour cream, 1 Tbsp of cheese, 1 rounded Tbsp of bacon and 1 Tbsp of scallions. Grind fresh pepper over top if desired.
Makes 6 Servings
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Moderate
1 bulb garlic clove(s), large, 1/4-inch-slice cut off top
3 pound potato(es), rinsed, pierced with a fork (about 6 large)
6 slices uncooked turkey bacon
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Preheat oven to 400ºF. Drizzle garlic with olive oil and wrap entire bulb tightly in foil; place garlic and potatoes in oven. 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 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 Tbsp of sour cream, 1 Tbsp of cheese, 1 rounded Tbsp of bacon and 1 Tbsp of scallions. Grind fresh pepper over top if desired.
