Baked Potato Soup

The combination of winter (although temps around here have pleasantly been more springlike...Yay!) and dieting means soups have become a regular part of our dinner routine.  This Baked Potato Soup is the perfect example...it is good for you (at least points-wise if you're a Weight Watchers person ...according to my calculations 1/4 of it (which is a ton!) is only 6 points), filling, and quite tasty!
As a caution, this is a very thick soup, so if you like yours more brothy (I think I just invented that word), this probably isn't for you.  But if you want something thick and tasty, go for it!

Baked Potato Soup

• 3 strips turkey bacon, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. basil
• 3 cups chicken broth
• 2 large potatoes, cubed
• 1 cup fat free half and half

1.  Cook bacon in large saucepan until crispy.  Remove and save for later.

2.  In the drippings (turkey bacon doesn't really produce much drippings, but there will be some!), saute the onion and garlic for a few minutes or until tender.  Add in flour, salt, pepper, basil and chicken broth gradually.  Bring to a boil and stir for 2 minutes.
3.  Add in potatoes and half-and-half.  Heat through (I just left mine on low for about an hour).
4.  Top with cheese, sour cream, bacon, and/or green onions to serve.
Note: The points calculation above included the bacon topping, but not extra points for cheese and sour cream.