Weight Watchers Baked Potato Soup Recipes
Points are 3 for 2/3 cup soup with 2 teaspoons cheddar cheese, 2 teaspoons scallions, and about 1/2 teaspoon bacon. Another recipe out of their Nov-Dec magazine. I haven't tried yet but wanted to save.
Recipe From food.com
Provided by TXOLDHAM
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Make and share this Weight Watchers Baked Potato Soup recipe from Food.com.
Recipe From food.com
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
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Ingredients Garlic 1 bulb (s), large, 1/4-inch-slice cut off top Uncooked potato (es) 3 pound (s), rinsed, pierced with a fork (about 6 large baking …
Cuisine English
Category Lunch
Servings 6
Total Time 1 hr 25 mins
- Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
- Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
- Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
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- Cook the bacon in a medium nonstick saucepan until crisp; drain the bacon on paper towels and set aside. Pour off and discard all but 1 teaspoon of the bacon drippings from the saucepan.
- Add 2 of the scallions and the garlic to the drippings in saucepan. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2–3 minutes. Stir in the half-and-half and parsley; return to a simmer. Serve the soup sprinkled with the bacon and the remaining 2 sliced scallions. Yields 2 1/4 cups per serving.
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