Potato & Bacon Soup - Weight Watchers (Ww)

CookbookCarrie's Note:

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

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 32 ounces baked russet potatoes, about 4 large
• 4 slices low-sodium bacon
• 1 bunch scallion, sliced thin
• 2 teaspoons garlic, minced
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1 cup fat-free half-and-half
• 1/4 cup chopped parsley (optional)

Directions:

1. Coarsely chop the baked potatoes and set aside.
2. Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
3. Add 1/2 the scallions & garlic to drippings and sautee until soft.
4. 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.
5. Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
6. Add in half-and-half and parsley, return to simmer.
7. Serve w/ remaining green onions & crumbled bacon on top.

Reviews

[Chef #503743]

Very good ! I had to use an onion instead of scallions and I used turkey bacon, so i added 2 tbs light margerine to cook the onion and garlic. I also used red potato's baked in the microwave, and just left the skins on in the soup.... It was so easy and made for a quick tasty lunch. Thanks !!

[DuChick]

Calling all potato soup lovers...this is a terrific recipe! Especially, if you want to cut calories and fat w/o losing any taste, put this on your try list. I used reduced-fat bacon, added some ground pepper and topped each serving with a sprinkling of 2% shredded cheddar (this would increase pt. value). Served with a turkey panini on the side, we had a most enjoyable lunch! Thanks Carrie!

[Julie F]

This was very good - especially considering that it iw WW friendly and uses baked potatoes. I had made baked potato skins and had leftovers I wanted to use up. This recipe fit the bill. The only thing I didn't like was that mine tasted too "chicken-y". I used chicken broth made from cooking a chicken in the crock pot. Next time canned chicken broth or boullion might be better for me. Don't know if that would have been the case otherwise.