Baked potato soup

 
                             Baked Potato Soup
 
 Recipe By     : Woman's Day 1-7-97
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      med           bulb garlic, 1/4 inch cut off top
    6      lg            baking potatoes -- rinsed and pierced
    4 1/2  c             chicken broth
      1/2  tsp           freshly ground pepper
                         crumbled cooked turkey bacon -- optional
                         shredded lowfat cheddar cheese -- optional
                         lowfat sour cream -- optional
                         minced scallions -- optional
 
 Heat oven to 400.  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-qt 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 potatoes (with skin) in 3/4-inch pieces.  Stir into soup and
 cook until heated through.  Serve with some or all accompaniments.
 
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