1 bulb garlic clove (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
::Preheat oven to 400ºF.
::Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven.
::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.
::Meanwhile, cook bacon until browned-- chop bacon.
::Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
::Peel potatoes and add to saucepan; mash with a potato masher until smooth.
::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.
::Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
::Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
::Add pepper to your liking
Learn how to coupon, find all the best deals first, network, and join in on the fun with other like minded folks on the Swappin' Spoons Facebook Page