Roasted Garlic & Baked Potato Soup (Low Cal) |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Adapted from a favorite WW recipe, this one is even lower in calories, but still really filling. Ingredients:
1 bulb of garlic |
2 large baking potatoes |
2 cups reduced-sodium chicken broth or 2 cups vegetable broth |
1 teaspoon fresh thyme |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Pre-heat oven to 400°F.
2. Wrap garlic and potatoes separately in foil and place in the oven.
3. Bake for about 45 minutes, remove from oven and wait until they all cool enough to handle.
4. Unwrap garlic and squeeze pulp into crock pot or large soup pan.
5. Peel potatoes and add to pot, mashing until smooth and combined with the garlic.
6. Gradually stir in broth, and seasonings and set soup stay over medium heat until piping hot.
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