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    You are in: Home / Recipes / Weight-Watcher's Baked-Potato Soup Recipe
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    Weight-Watcher's Baked-Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    TXOLDHAM's Note:

    Points are 3 for 2/3 cup soup with 2 teaspoons cheddar cheese, 2 teaspoons scallions, and about 1/2 teaspoon bacon. Another recipe out of their Nov-Dec magazine. I haven't tried yet but wanted to save.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Prick potatoes. Place on the oven rack and bake until tender (about 1 hour). Let potatoes sit until cool enough to handle. Peel 2 potatoes and cut 2 into 2 inch pieces. Mash coarsely the remaining two potatoes. (I would like to leave the skins on the 2 potatoes cut into pieces and peel for the mashed ones.) Stir mashed potatoes into the diced potatoes.
    2. 2
      Heat a large nonstick Dutch oven over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with paper towels to drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven and cook, stirring occasionally until onions begin to brown.
    3. 3
      Combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. Add the milk mixture, broth, potatoes, and pepper sauce to the Dutch oven; increase the heat and bring to a simmer. Reduce the heat and cook; stirring, until the soup is thick and creamy, about 6-7 minutes.
    4. 4
      Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper.
    5. 5
      Divide the soup among 12 bowls; top each serving with cheddar cheese, scalions and reserved bacon. Serve at once.

    Ratings & Reviews:

    • on December 27, 2009

      45

      I got this recipe from the same issue of WW Magazine. Keeping in mind that it was a WW recipe I thought it was very good and hit the spot. My daughter, who loves baked potato soup, ate it without noticing it wasn't the full fat version I normally make. I suppose that is a good compliment in itself. I didn't find the recipe to be quite as rich as the traditional soup made from a rough, and the taste is different with the evaporated milk and broth. But still a very nice low fat soup that can be used when you are craving something rich and creamy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Weight-Watcher's Baked-Potato Soup

    Serving Size: 1 (188 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 130.4
     
    Calories from Fat 25
    19%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 8.3 mg
    2%
    Sodium 251.9 mg
    10%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 1.2 g
    4%
    Sugars 4.6 g
    18%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    reduced-fat bacon

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