WEIGHT WATCHERS POTATO SOUP
This is a great spin on the perfect winter comfort food. I received this recipe from a fellow WW member. It is only 2.5 pts per 1 generous cup serving. Enjoy!
Provided by Newly Mrs. Johnson
Categories Chowders
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
- As potatoes are cooking, saute onions then add to cooking potatoes.
- When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
- Thicken with the flour and water mix.
- Serve and enjoy.
BAKED POTATO SOUP
This luscious and satisfying soup replicates the great flavour of a baked potato topped with the works - except we've used healthier toppings like turkey bacon.
Categories Dinner,Lunch,Appetizers
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. 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).
- 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 longer; let potatoes stand until cool enough to handle.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Remove bacon to paper towels to drain off any fat; chop bacon.
- Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. 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.
- Spoon 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
Nutrition Facts : Calories 58 kcal
WEIGHT WATCHERS POTATO SOUP
This Weight Watchers Potato Soup recipe is easy to make on the stovetop and is low in points!
Provided by Jamie
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 9
Steps:
- In a large sauce pan combine the frozen hash browns and chopped garlic.
- Add the chicken stock.
- Let it come to a gentle boil over medium high heat.
- Lower the heat to medium. Add the evaporated milk and let it simmer for 10 minutes.
- Remove the saucepan from heat. Add the cream cheese and using an immersion blender, puree the soup.
- Add the dried thyme and fresh parsley and season the soup with salt and pepper.
- Serve hot with an optional garnish of a teaspoon of shredded cheddar cheese.
Nutrition Facts : Calories 132 kcal, Carbohydrate 22 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 571 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
WEIGHT WATCHERS POTATO SOUP
This simple Weight Watchers potato soup is easy to make and perfect for weeknight dinners. It can be done and on the table in 30 minutes or less!
Provided by Meagen Brosius
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Combine broth, potatoes, onion, and spices in large stock pot
- Boil on medium heat until potatoes are tender
- Smash a few of the potatoes to release their starch for thickening
- Reduce heat to low
- Add cream cheese
- Stir frequently until cheese is melted
Nutrition Facts : Calories 362 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 776 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 9
Steps:
- Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.
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
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the baked potatoes and set aside.
- Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
- Add 1/2 the scallions & garlic to drippings and sautee until soft.
- 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.
- Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
- Add in half-and-half and parsley, return to simmer.
- Serve w/ remaining green onions & crumbled bacon on top.
WEIGHT WATCHERS BAKED POTATO SOUP
Make and share this Weight Watchers Baked Potato Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- 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.).
- 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.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
- Place bacon on paper towels to drain off any fat; chop bacon.
- Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
- Peel potatoes and add to saucepan; mash with a potato masher until smooth.
- 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.
- Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
- Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions.
- Grind fresh pepper over top if desired.
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