Weight watchers baked potato soup

Soup is the ultimate comfort food on a cold winter day. This Weight Watchers potato soup is a filling and healthy choice for lunch or dinner.

Homemade Weight Watchers potato soup is a fantastic recipe for the entire family. When making this recipe you can double or triple it, and I promise everyone in the family will enjoy it.

My daughter, likely the pickiest eater out there, has found a new found love for potato soup after trying it at a restaurant when she was 14… and up until then had 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!! 

Many of the ingredients are staples that you’ll have on hand already. An easy-to-use ingredient list is included below.

 If you are a new reader of the blog, my general philosophy is that you should use the Weight Watchers plan that works best for you. This recipe is adaptable to other plans as well.

 Since, I know that many of my readers use classic WW plans, so I try to include WW points from several of the most popular older programs. In the recipe card, I include the point total for the PP plan, the blue plan, the green plan, and the purple plan. 

The easiest way to get the most up-to-date points are in Weight Watchers potato soup is to use the WW app.

 Below, I’ll show you how to make a delicious low-point potato soup on the stovetop and crockpot. This creamy Weight Watchers soup is worth the 6 freestyle points. If you’re wondering how to reduce points even further, check out the variations and substitution ideas below.

Why you should try this Weight Watchers potato soup recipe

•    This is a healthy potato soup recipe. Depending on your favorite plan, it comes in at just 6 WW points per serving. (You can find all the nutritional information in the recipe card) 
• This Weight Watchers cheesy potato soup recipe is a 1 pot meal. You can prep almost all of it ahead of time, and clean-up is a snap. 
•  Weight Watchers potato soup is delicious! Everyone in the house will love it.

WW potato soup 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

How to make Weight Watchers potato soup (step by step)

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 your burner to high, add your broth, potatoes, and garlic, and cook for 20 minutes.
4.     In a small pan on the stovetop, 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 stock pot and stir well.
5.     Take about 2 cups of your potatoes out of the stock pot and blend in a blender, add the creamed potatoes back to your soup, stir well, and add in your crumbled bacon.
6.     Cook on low heat for another 30 minutes, stirring occasionally. Potato pieces still in the soup should be cooked right through.
7.     Serve warm; makes 8- 1 cup servings at 6 SP blue & green, 4SP purple (5 points plus- old WW program)

WW Potato Soup Variations/Substitutions

1. Substitute veggies for some of the potatoes – Be creative here. You can substitute in whichever veggies you want to use. However, it’s best to use firmer ones, such as:

•     Cauliflower
•   Carrots
•  Broccoli
• Turnips

2. Hash browns variant– Looking to save time? You can substitute the sliced potatoes and make Weight Watchers potato soup from hash browns or home fries from the store. Just check to see if what you are purchasing fits your plan. The easiest way to check is to drop it into your WW app. You can also read what Weight Watchers has to say about WW points in potatoes here.  
3. Instant pot potato soup–you can easily use your instant pot for this recipe, also. Just cook the potatoes in the instant pot, then add the rest of the ingredients and cook on high until everything is cooked, then remove the right amount of potatoes as instructed, add them back, and cook until creamy.

4.  Adjust your seasonings– I have the classic potato soup seasonings in this recipe, but you can adjust that to your taste. Italian seasoning, seasoned salt, or garlic salt are good ideas, but feel free to experiment!

Tips and Tricks for making Weight Watchers potato soup

•        Makes eight – 1 cup servings at 6 SP blue & green, 4SP purple 5 points plus- old WW program
•         This WW potato soup will freeze well. Freeze in portions for easy serving. Remember to heat evenly, cream and cheese can burn easily if you reheat too quickly. 
•         This isn’t as big of an issue in the crock pot recipe below, but if you are making this soup on the stovetop, and be sure to keep an eye on the soup as it cooks. You can also burn the cheese and creams on high heat on a stovetop. 
• ·         Make sure to keep an eye on the soup once the creamed potatoes go back in. If you cook for too long at that point, the potato chunks will get overcooked.

Related recipes

•          27 Delicious Weight Watchers Soups 
•       Chicken potato corn chowder
•       Creamy potato cheese soup
•    Creamy turkey potato corn soup

4.50 from 6 votes

Weight watchers baked potato soup

By: Drizzle

Servings: 8

Prep: 15 minutes mins

Cook: 3 hours hrs 30 minutes mins

Total: 3 hours hrs 45 minutes mins

6SP blue & green, 4SP purple/5PP per 1 cup serving

Ingredients 

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• ▢ 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 ModePrevent your screen from going dark

Instructions 

• 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.

Additional Info

Course: Soup

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