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Weight watchers baked potato soup

6SP blue & green, 4SP purple/5PP per 1 cup serving
Course Soup
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Author Drizzle

Ingredients

  • 3 large russet potatoes peeled and diced small (about 4.5 cups)
  • 3 cups chicken broth
  • 1 garlic clove diced
  • 2 tablespoon light butter
  • 2 tablespoon flour
  • 1.5 cups 2% milk
  • 3 tablespoon light cream cheese
  • 3 tablespoon 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

  • 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.