Recipe: Baked Potato Soup (using broth and garlic)

BAKED POTATO SOUP

1 whole medium-sized, garlic bulbs 1/4-inch cut off top
6 large baking potatoes (3 lbs), rinsed, pierced with a fork
4 1/2 cups nonfat vegetarian broth, chicken flavor
1/2 tsp freshly ground pepper
ACCOMPANIMENTS (OPTIONAL):
Crumbled cooked turkey bacon
Shredded lowfat cheese
Lowfat sour cream
Minced scallions

Heat oven to 400 degrees F.

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 quart 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 3 baked potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through.

Serve with some or all accompaniments.

Makes 6 servings
Source: Woman's Day magazine, January 7, 1997