Day 4-Baked Potato Soup, Weight Watcher's Style

Here's another soup recipe, but the good news is that its a healthier version for those of us who really should be watching our weight.

Weight Watchers Baked Potato Soup

• Prep Time: 15 mins
• Total Time: 1 1/2 hrs
• Servings: 6 .

Ingredients

• 1 bulb garlic cloves ( 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.

Originally from Food.com