Potato Soup

Baking the potatoes first and roasting the garlic gives this low fat soup it luscious, creamy texture.

Ingredients

5 large cloves garlic, wrapped in foil

7 large baking potatoes

1 (48 ounce) can chicken broth

1 (14 1/2 ounce) can diced tomatoes

1 tablespoon GOLDEN BLOSSOM HONEY

1 teaspoon basil

salt to taste

1/2 teaspoon pepper

shredded low-fat cheddar cheese

minced scallions

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

Preheat oven to 400°Place garlic and potatoes in oven. Bake garlic for 45 minutes or until soft. Remove from oven. Leave potatoes in oven for 15 minutes more or until tender.Squeeze roasted garlic out of skin into a large pot. Peel 3 potatoes and add to pot. Mash until smooth. Blend in chicken broth, diced tomatoes, honey, basil, salt and pepper. Cook over medium heat, stirring occasionally. Chop remaining potatoes (with skin) and add to soup. Cook until heated through. Serve sprinkled with cheese and scallions.Serves: 4-6