Weight Watchers Creamy Corn, Potato, and Bacon Soup

photo by Samantha D.
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 1⁄2 yellow bell pepper, chopped
- 1 lb potato, peeled and diced
- 2 1⁄2 cups reduced-sodium chicken broth
- 2 cups corn (fresh or frozen)
- 1⁄4 cup fat-free half-and-half
- 2 slices turkey bacon, crisp cooked and cut into 1/2 inch pieces
- 2 tablespoons chives
directions
- Heat oil in large saucepan over medium heat.
- Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
- Add potatoes and broth and bring to a boil.
- Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
- Stir in corn and cook until tender, about 5 minutes longer.
- Remove saucepan from heat and let cool 5 minutes.
- Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
- Stir in half-and-half.
- Reheat over medium heat.
- Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.