Weight Watchers Baked Potato Soup

By pamdabear3383

Ingredients

• 3 lbs. potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
• 6 slice uncooked turkey bacon
• 4 cup reduced-sodium chicken broth
• 1 1/2 tablespoons thyme, fresh, chopped
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper, freshly ground
• 6 tablespoons reduced-fat sour cream
• 6 tablespoons low-fat shredded cheddar cheese
• 6 tablespoons scallion(s), sliced optional

Details

Servings 6

Preparation

Step 1

Preheat oven to 400ºF. Place potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
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.
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. Grind fresh pepper over top if desired