Ingredients

1 bulb Garlic clove, large, 1/4-inch-slice cut off top
3 pounds 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 Tbsp thyme, fresh, chopped
1/2 tsp salt
1/4 tsp black pepper
6 Tbsp reduced-fat sour cream
6 Tbsp Weight Watchers Reduced-fat Mexican style shredded cheese
6 Tbsp Uncooked scallions, sliced

Directions

Step 1

• Preheat oven to 400º. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven.

Step 2

• 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.

Step 3

• Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
• Place bacon on paper towels to drain off any fat; chop bacon.

Step 4

• 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.

Step 5

• 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.
• Grind fresh pepper over top if desired.