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Baked Potato Soup
Recipe By : Woman's Day 1-7-97
Serving Size : 6 Preparation Time :0:10
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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1 med bulb garlic, 1/4 inch cut off top
6 lg baking potatoes -- rinsed and pierced
4 1/2 c chicken broth
1/2 tsp freshly ground pepper
crumbled cooked turkey bacon -- optional
shredded lowfat cheddar cheese -- optional
lowfat sour cream -- optional
minced scallions -- optional
Heat oven to 400. Wrap whole garlic bulb tightly in foil. Put garlic
and potatoes in oven. Bake garlic 45 minutes or until soft when
squeezed. Remove and let cool. Continue baking potatoes until tender
when pierced, about 15 minutes.
Unwrap garlic and squeeze pulp from bulb into a 4-qt pot. Peel 3 of the
hot potatoes, add to garlic in pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper until blended. Place over
medium heat and cook until hot, stirring occasionally. Meanwhile, cut
remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and
cook until heated through. Serve with some or all accompaniments.
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