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 freestyle 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!! ๐Ÿ™‚

Loaded baked potato soup

6SP blue & green, 4SP purple/5PP per 1 cup serving
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Soup
Servings 8


  • 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


  • Cook and drain your bacon and set aside.
  • Peel and cut your potatoes into small pieces (at least 1 inch cubes or smaller)
  • Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours.
  • 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.
  • 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.
  • Cook on high for at least one more hour. Potato pieces still in soup should be cooked right through.
  • Serve warm, makes 8- 1 cup servings at 6 SP blue & green, 4SP purple (5 points plus- old WW program)
  • Nutritional info per serving .. Calories 189...Fat 4.7g...Sat fat 2.4g...Carbs 27g...Fiber 1.8g...Sugars 3.9g...Protein 8.3g
  • Store left over soup in fridge or freeze.
Tried this recipe?Let us know how it was!



  1. Made this tonight, everyone loved it . I added carrots. Made it in my insta pot.๐Ÿ˜€

    • Drizzle Reply

      Awesome, good to know it worked in the instapot ๐Ÿ™‚ glad you enjoyed

    • Heidi Keefe Reply

      How long did you cook it in the instant pot? Did you just leave it on sautรฉ when you added the milk/cream mixture?

      • Drizzle Reply

        I did not use a instant pot I don’t have one, I cooked it in my crock pot, and as recipe states for how long

      • I made this excellent recipe in the instant pot. I put the potatoโ€™s and broth in and pressed the soup button. 10 minutes. Did the cream mixture on the stove, then did a quick release to grab the potatoes from the instant pop and put them in the blender. The potatoes were cooked. Put it all back in the instant pot including the bacon and warmed it up.

        • Drizzle Reply

          HI Gina, thanks so much for sharing the IP tips, I really appreciate it ๐Ÿ™‚ so glad you enjoyed the soup

      • Drizzle Reply

        Hi sorry I am not too sure, I have never used an insta pot ๐Ÿ™

  2. 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

      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

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

    • Drizzle Reply

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

    • I’m wondering the same thing. When does the cream mixture get added? Do I need to wait 2.5 hours to add it?

      • Drizzle Reply

        Yes, read step 4, that is after the potatoes have cooked for 2.5 hours

  4. Rosemary Little Reply

    would it be OK to use frozen diced potatoes? 4.5 cups worth?

    • Drizzle Reply

      I think so.. just not sure if points would be any different sorry

    • Drizzle Reply

      They are the mini rice ones from Trader Joe’s in the U.S

  5. Hailey Hirsch Reply

    We donโ€™t like sour cream so I donโ€™t hate to buy the tub for the small amount the recipe calls for… any idea what would happen if we subbed in plain Greek yogurt in terms of taste?

    • Drizzle Reply

      HI Hailey, I think yogurt will work fine and doubt you’d notice a difference in taste ๐Ÿ™‚ Hope you enjoy it

  6. Katie Timpanelli Reply

    Hi! I have a whole jug of 1% milk and donโ€™t want it to go to waste, do you think that would be fine to use?

  7. It looks and sounds amazing! What are those crackers on the side though????? The look yummy and I’m always looking for low point crunchy items!!!

    • Drizzle Reply

      Hi Julie, they are from trader joe’s in the U.S, the rice crackers, I forget the actual name of them sorry

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