Fast and Easy No-Cream Baked Potato Soup Recipe

OK, so this may not be the fastest soup ever, but it sure is easy. And delicious. And comforting. Who doesn't loved baked potato soup?! The reason this soup takes so long is that the potatoes have to bake. But have no fear, here's your gameplan for tonight's meal: When you arrive home, turn on the oven immediately, then throw the potatoes in. You have an hour to catch up on the Olympics, take a shower, make a martini — basically do whatever you want! When the potatoes are cooked, remove from the oven and while they cool, prepare the toppings of your choice. With just about 15 minutes of actual prep time, you'll have a soothing, scrumptious bowl of soup. Heat oven to 400°F.

Wrap garlic head tightly in foil. Put garlic and potatoes in oven.

Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.

Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.

Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the toppings.