All recipes, Main meals, Soup

Loaded baked potato soup

September 7, 2017

My daughter, likely the pickiest eater out there has found a new found love for potato soup after trying it at a restaurant we were at, she is 14 and up to now has never, that’s right never had soup.. I was so excited she liked it and knew I had to create my own recipe for it.. Usually I like to keep my soups as low point as I can get them and in a perfect weight watcher world potatoes would be a “free” vegetable and this soup would be low like my others, but… I promise this loaded baked potato soup is worth all 6 points per serving.. and it is very filling too! Some things are just worth spending the points on and my daughter gave it two thumbs up!! 🙂


5.0 from 1 reviews
Loaded baked potato soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
6SP/5PP per 1 cup serving
Ingredients
  • 3 large russet potatoes, peeled and diced small (about 4.5 cups)
  • 3 cups chicken broth
  • 1 garlic clove, diced
  • 2 Tbsp light butter
  • 2 Tbsp flour
  • 1.5 cups 2% milk
  • 3 Tbsp light cream cheese
  • 3 Tbsp light sour cream
  • 6 slices low point bacon (I use center cut, 4SP for 6 slices) cooked and crumbled
  • Diced green onion & shredded cheese for topping (optional)
Instructions
  1. Cook and drain your bacon and set aside.
  2. Peel and cut your potatoes into small pieces (at least 1 inch cubes or smaller)
  3. Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours.
  4. In a small pan on stove top melt your butter over med-low heat, whisk in your flour then slowly whisk in your milk, stirring often.. Add cream cheese and sour cream and stir often till you have a nice thick cream. Pour into your crock pot and stir well.
  5. Take about 2 cups of your potatoes out of the crock pot and blend in blender, add creamed potatoes back to your soup and stir well, add in your crumbled bacon.
  6. Cook on high for at least one more hour. Potato pieces still in soup should be cooked right through.
  7. Serve warm, makes 8- 1 cup servings at 6 smart points each (5 points plus- old WW program)
  8. Nutritional info per serving .. Calories 189...Fat 4.7g...Sat fat 2.4g...Carbs 27g...Fiber 1.8g...Sugars 3.9g...Protein 8.3g
  9. Store left over soup in fridge or freeze.

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8 Comments

  • Reply Kim September 11, 2017 at 6:43 pm

    Made this tonight, everyone loved it . I added carrots. Made it in my insta pot.😀

    • Drizzle
      Reply Drizzle September 12, 2017 at 1:35 pm

      Awesome, good to know it worked in the instapot 🙂 glad you enjoyed

  • Reply Kayla September 15, 2017 at 10:15 am

    Is there any way to make this if I dont have a crock pot? What would the cooking time be in a pot over the stove for the potatoes and chicken broth?

    • Drizzle
      Reply Drizzle September 17, 2017 at 1:30 pm

      I think in a pot will still be ok, my guess would be less than 2.5 hours, try 1.5 and see how the potatoes feel

      • Reply Kayla September 18, 2017 at 3:15 pm

        Thank you!

  • Reply Kim September 17, 2017 at 1:19 pm

    Do you add the cream mixture after the original 2.5 hours or during that cooking process?

    • Drizzle
      Reply Drizzle September 17, 2017 at 1:34 pm

      Hi Kim, as mentioned in #4 in instructions, the cream cheese is added to the cream mixture you make on the stove

  • Reply Kim September 17, 2017 at 2:29 pm

    When does the milk mixture get added ? The last hour?

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