Hump Day Soup

I try to make a soup once a week because it is great to stretch the leftovers for many lunches!  The recipe  which originally called for chicken broth and turkey bacon can be found here.

Baked Potato Soup (Adapted from WW) This version is 4 points


Ingredients:

1 bulb fresh garlic, 1/4 inch cut off top, like to the right

3 pounds potatoes,rinsed and pierced with a fork
4 cups vegetable broth (I made my own by boiling veggie scraps in water)
1 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
6 TB sour cream
6 TB reduced fat shredded cheddar
6 TB scallions, chopped


Preparation:

1.Preheat oven to 400.  Wrap entire garlic bulb in foil; place garlic and potatoes in oven (right on the rack!)

2. Bake garlic until soft, about 45 minutes.  Continue baking potatoes about another 15 minutes, let potatoes cool until they are cool enough to handle.

3. Unwrap garlic and pop pulp into large saucepan.  Peel potatoes and add to saucepan, mash with a potato masher until smooth.  Stir in thyme, broth, salt and pepper until blended.  Place saucepan over medium heat until hot, stirring occasioinally, about 5 to 10 minutes.

One serving is 1 1/3 cups.  Top each bowl with 1 TB sour cream, 1 TB cheese, and 1 TB scallions.

Yum! Delicous and filling

And aside from the baking, the soup took me about 10 minutes total!

What is your fave quick go-to recipe?