WEIGHT WATCHERS POTATO SOUP
This Weight Watchers Potato Soup recipe is easy to make on the stovetop and is low in points!
Provided by Jamie
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 9
Steps:
- In a large sauce pan combine the frozen hash browns and chopped garlic.
- Add the chicken stock.
- Let it come to a gentle boil over medium high heat.
- Lower the heat to medium. Add the evaporated milk and let it simmer for 10 minutes.
- Remove the saucepan from heat. Add the cream cheese and using an immersion blender, puree the soup.
- Add the dried thyme and fresh parsley and season the soup with salt and pepper.
- Serve hot with an optional garnish of a teaspoon of shredded cheddar cheese.
Nutrition Facts : Calories 132 kcal, Carbohydrate 22 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 571 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
WEIGHT WATCHERS POTATO SOUP
This simple Weight Watchers potato soup is easy to make and perfect for weeknight dinners. It can be done and on the table in 30 minutes or less!
Provided by Meagen Brosius
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Combine broth, potatoes, onion, and spices in large stock pot
- Boil on medium heat until potatoes are tender
- Smash a few of the potatoes to release their starch for thickening
- Reduce heat to low
- Add cream cheese
- Stir frequently until cheese is melted
Nutrition Facts : Calories 362 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 776 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREAM OF POTATO SOUP
Don't let the name fool you! This soup only tastes sinful, thanks to evapourated skim milk -- a richer tasting, fat-free milk variety -- and not actual cream.
Categories Dinner
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
- Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
- Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evapourated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
- Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.
Nutrition Facts : Calories 44 kcal
WEIGHT WATCHERS POTATO SOUP
This is a great spin on the perfect winter comfort food. I received this recipe from a fellow WW member. It is only 2.5 pts per 1 generous cup serving. Enjoy!
Provided by Newly Mrs. Johnson
Categories Chowders
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
- As potatoes are cooking, saute onions then add to cooking potatoes.
- When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
- Thicken with the flour and water mix.
- Serve and enjoy.
CROCKPOT POTATO SOUP FOR WEIGHT WATCHERS
I have not tried this yet, just got it from a friend who has been making it weekly and says it's easy and very filling, with 3 1/2 WW points per 1 cup serving. I can't guarantee that it's "Weight Watchers". It looks like a basic soup that other vegetables could be added to (such as broccoli or cauliflower) to add nutrients without adding a lot of calories. Note: after seeing the calorie and fat count on this, it doesn't look like a weight watchers' item! However, I'm keeping it on here for a filling, easy soup that I'd like to try.
Provided by Treewoman
Categories Lunch/Snacks
Time 3h5m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
- Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
- Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
- Variation: Use frozen Country potatoes or Potatoes O'Brien in place of plain hash browns.
Nutrition Facts : Calories 289.4, Fat 17.3, SaturatedFat 7.8, Cholesterol 21.6, Sodium 545.1, Carbohydrate 29.1, Fiber 1.9, Sugar 4.3, Protein 7.1
SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 9
Steps:
- Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.
WEIGHT WATCHERS BAKED POTATO SOUP
Make and share this Weight Watchers Baked Potato Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
- Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
- Grind fresh pepper over top if desired.
WW BAKED-POTATO SOUP
This was rated by DH as a Killer recipe. It is make from leftover Recipe #210232. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called "Just like Home" It has 6 points per 1 1/4 cups.
Provided by teresas
Categories Chowders
Time 40m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat.
- Add onion and celery; sauté 3 minutes.
- Add garlic, and bay leaf; sauté 2 minutes.
- Add milk and next 5 ingredients; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Discard bay leaf.
- Ladle soup into bowls; top with green onions.
Nutrition Facts : Calories 181.7, Fat 3.6, SaturatedFat 2, Cholesterol 9.6, Sodium 580.2, Carbohydrate 29.5, Fiber 3.9, Sugar 8.5, Protein 8.4
WW 4 POINTS - CREAMY SWEET POTATO SOUP
From ww online. For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.
Provided by mariposa13
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
- When cool, remove and discard skin; chop potatoes.
- Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
- Set potato mixture aside.
- Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
- Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
- Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
- Cook, stirring, until heated through, about 5 minutes more.
- Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
- 4 Points yields about 1 cup per serving.
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