Potato & Bacon Soup - Weight Watchers (Ww)

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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.