Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Weight Watchers Baked Potato Soup Recipe
    Lost? Site Map

    Weight Watchers Baked Potato Soup

    Weight Watchers Baked Potato Soup. Photo by Annacia

    1/1 Photo of Weight Watchers Baked Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Lainey6605's Note:

    I had this for lunch today and really liked it. I hope you do, too! It is 5 points per serving.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400ºF.
    2. 2
      Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.).
    3. 3
      Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
    4. 4
      Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
    5. 5
      Place bacon on paper towels to drain off any fat; chop bacon.
    6. 6
      Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
    7. 7
      Peel potatoes and add to saucepan; mash with a potato masher until smooth.
    8. 8
      Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
    9. 9
      Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
    10. 10
      Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
    11. 11
      Grind fresh pepper over top if desired.

    Ratings & Reviews:

    • on January 07, 2011

      45

      Very nice soup!! My daughter and I ate it for lunch 2 days in a row. Of course by the second day the flavors had really blended together nicely. I also drizzled the garlic bulb with a small amount of olive oil and instead of peeling the potoatoes, just cut them in half and scooped out the potato that way. I also diced a small onion and sliced some mushrooms and sauteed them in a pan with cooking spray and added them for more flavor. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2009

      55

      Excellent soup! The toppings really make it, especially the bacon. Actually I used low fat bacon bits from Whole Foods. I also added some olive oil on the garlic while roasting it, and skipped peeling the potatoes (personal preference). Served 4 for us, an an entree by itself. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2008

      55

      Great find if you enjoy potato soup: a potato soup recipe which is so low in fat! A wonderful blend of flavours in this soup. I made this pretty much to the recipe, except for adding 2 leeks pan-fried in the bacon fat and about a teaspoon of butter in a non-stick pan and I omitted the low-fat cheddar cheese. Just cannot stand low-fat cheese, so I always either use regular cheese or simply omit it. I also used regular (middle rashers) bacon, as I've never used turkey bacon - nor seen it for sale. This soup was certainly flavoursome enough with the reduced-fat sour cream and without the cheese! And didn't taste like a low-fat recipe. Thank you for sharing it, Lainey6605!

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

    Read All Reviews (14)

    Advertisement

    Nutritional Facts for Weight Watchers Baked Potato Soup

    Serving Size: 1 (430 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.3
     
    Calories from Fat 56
    20%
    Total Fat 6.3 g
    9%
    Saturated Fat 2.5 g
    12%
    Cholesterol 19.9 mg
    6%
    Sodium 475.7 mg
    19%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 5.2 g
    21%
    Sugars 2.4 g
    9%
    Protein 12.2 g
    24%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites