BAKED POTATO SOUP
This luscious and satisfying soup replicates the great flavour of a baked potato topped with the works - except we've used healthier toppings like turkey bacon.
Categories Dinner,Lunch,Appetizers
Time 1h25m
Yield 6 servings
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 longer; 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. Remove bacon to 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 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.
Nutrition Facts : Calories 58 kcal
BAKED POTATO SOUP
This satisfying soup replicates the great flavor of a baked potato that's been topped with all of the works-except we've used healthier toppings like turkey bacon, reduced-fat sour cream, reduced-fat shredded cheese, and raw scallions. It's still a super-filling dream come true in a bowl. You'll find yourself reaching for this recipe whenever you want to warm up after a long winter day. The best part is you can roast the garlic and potatoes directly on the oven rack; there's no need to wash a baking sheet. If you don't have a potato masher, simply use a large spoon, but keep in mind it may take just a little longer.
Categories Lunch
Time 1h25m
Yield 6 servings
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.
Nutrition Facts : Calories 59 kcal
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
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
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.
WEIGHT-WATCHER'S BAKED-POTATO SOUP
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.
Provided by TXOLDHAM
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Prick potatoes. Place on the oven rack and bake until tender (about 1 hour). Let potatoes sit until cool enough to handle. Peel 2 potatoes and cut 2 into 2 inch pieces. Mash coarsely the remaining two potatoes. (I would like to leave the skins on the 2 potatoes cut into pieces and peel for the mashed ones.) Stir mashed potatoes into the diced potatoes.
- Heat a large nonstick Dutch oven over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with paper towels to drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven and cook, stirring occasionally until onions begin to brown.
- Combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. Add the milk mixture, broth, potatoes, and pepper sauce to the Dutch oven; increase the heat and bring to a simmer. Reduce the heat and cook; stirring, until the soup is thick and creamy, about 6-7 minutes.
- Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper.
- Divide the soup among 12 bowls; top each serving with cheddar cheese, scalions and reserved bacon. Serve at once.
POTATO & BACON SOUP - WEIGHT WATCHERS (WW)
I Love this soup, and it's healthy and low in points. A great lunch or dinner with a salad. 4 Pts. per 1 1/2 C Serving - makes about 4 servings
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the baked potatoes and set aside.
- Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
- Add 1/2 the scallions & garlic to drippings and sautee until soft.
- Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.
- Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
- Add in half-and-half and parsley, return to simmer.
- Serve w/ remaining green onions & crumbled bacon on top.
BAKED POTATO SOUP II
This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.
Provided by JW
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Microwave potatoes until done.
- While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
- Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g
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BAKED POTATO SOUP | RECIPES | WW USA - WEIGHT WATCHERS
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Servings 2Total Time 27 minsCategory Dinner
- 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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