Friday, March 7, 2008

Taking a Break: Baked Potato Soup

Hey everyone! So here are the recipes for you to enjoy over your spring break! I am going to be taking some time to catch up on work, spend time with my daughter and family, and just take a BREAK! :)

I hope you enjoy them all!

Baked Potato Soup
Grocery list:
1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
41⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, reduced fat shredded cheese, fat free sour cream and minced scallions

How to make it:
1. Heat oven to 400°F.

2. Wrap garlic head tightly in foil. Put garlic and potatoes in oven.

3. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.

4. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.

5. Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the Toppings.

Nutritional Information:
0g fat
4g fiber
3 WW points

No comments: