Baked Potato Soup

Serving Size: 1-1/3 cups

5 points per serving

Serves: 6

Ingredients:
4 Large (8oz) Russet Potatoes - Baked
4 Strips of Bacon
1 Bunch Scallions, thinly sliced
6 Garlic Cloves, minced
2 Cans (14oz) Chicken Broth (Reduced Sodium)
1 tsp Salt
1/8 tsp Cayenne
1 cup Fat Free Half & Half
1/4 cup chopped fresh Parsley
1 tbsp Shredded Cheese (fat free)

This recipe didn't come with step by step instructions so I had to figure it out on my own.

-Preheat oven to 400 degrees.
-Wrap the entire garlic bulb tightly in foil and bake it in the oven for 45 minutes.
-Wash the Potatoes and place them directly on the oven rack. Bake for 60 minutes.
-Meanwhile fry the bacon on a nonstick skillet over medium-high heat until browned. Place on paper towels to drain off any fat. Chop into small pieces.
-Remove the Garlic Cloves from the oven. Once they are cool enough to handle, squeeze the insides into a large saucepan. (Warning: Very messy.)
-Remove the Baked Potatoes from the oven. Once they are cool enought to handle, remove the skins and add them to the large saucepan. Smash the potatoes and mix them with the garlic.
-Gradually stir in the Chicken Broth, Half & Half, Salt, Pepper and the Parsley.
-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 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.


PS. Cornbread goes very well with this soup.
I use the Jiffy box and then add 1/2 a can of green chilles.
Serves Six at 4 points per serving.