Ingredients Jump to Instructions ↓

  1. 1 bulb garlic clove (large, 1/4-inch-slice cut off top)

  2. 1360.77 g potatoes (rinsed, pierced with a fork, about 6 large baking potatoes)

  3. 6 slice uncooked turkey bacon

  4. 946 1/36 ml reduced-sodium chicken broth

  5. 22.18 ml fresh thyme , chopped

  6. 2.46 ml table salt

  7. 1 1/53 ml black pepper , freshly ground

  8. 88.74 ml reduced-fat sour cream

  9. 88.74 ml low-fat cheddar cheese , shredded

  10. 88.74 ml scallions , sliced

Instructions Jump to Ingredients ↑

  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.

  8. 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.

  9. Spoon about 1 1/3 cups of soup into each of 6 soup bowls.

  10. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.

  11. Grind fresh pepper over top if desired. ?


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