Prep 20 mins
Cook 20 mins
This was rated by DH as a Killer recipe. It is make from leftover Ww Loaded Baked Potatoes. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called "Just like Home" It has 6 points per 1 1/4 cups.
- 2 teaspoons butter or 2 teaspoons margarine
- 1 cup chopped onion
- 1 1⁄2 cups diced celery
- 2 garlic cloves, minced
- 1 bay leaf
- 1 1⁄2 cups 1% low-fat milk
- 1⁄2 teaspoon chopped fresh thyme or 1⁄8 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 loaded baked potatoes, chopped (4 stuffed halves)
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup thinly sliced green onion
- Melt butter in a Dutch oven over medium heat.
- Add onion and celery; sauté 3 minutes.
- Add garlic, and bay leaf; sauté 2 minutes.
- Add milk and next 5 ingredients; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Discard bay leaf.
- Ladle soup into bowls; top with green onions.
I have to admit that I did not make the baked potatoes, but instead cooked a potato and added some feta and cream cheese to the soup. I also peeled my potato, as I don't really enjoy potato skins in most dishes. I saved some of the green onion to put on top, omitted the bacon, and added some shredded cheddar cheese as a garnish. I'm not sure that I like the feta in this - did not dislike it, just not decided. But we finished our soup with no problems - I made half the recipe aned had no leftovers.
Used some of your Loaded Baked Potatoes for this recipe, & the soup was just as wonderful as were the baked potatoes the night before! We particularly liked that the soup included the potato skins as well! A very satisfying potato soup that I'd be happy to make again! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits recipe tag]
We enjoyed Teresa's yummy Ww Loaded Baked Potatoes last night so that I could make this soup tonight. And WOW! I'm going to be making both these recipes often. :) As I added the loaded baked potatoes into the pot, I thought "this had better be good or I'm going to regret not eating these!" No regrets. With Ww Loaded Baked Potatoes as an ingredient, seriously, how could it be otherwise? In making this soup, I opted for using unsalted butter (my preference in cooking) and used fresh thyme. My only additions were that I doubled the garlic and added 2 leeks (we love the blend of flavour from onion, garlic and leeks together) but otherwise I made this exactly to the recipe. I've always enjoyed a good potato and leek soup and this is my new potato and leek recipe par excellence. Thank you so much for sharing this recipe, Teresa! Made for 1-2-3 Hit Wonders.