Best Potato Bacon Soup Weight Watchers Ww Recipes

WEIGHT WATCHERS BAKED POTATO SOUP

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.

BAKED POTATO SOUP

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.

WEIGHT-WATCHER'S BAKED-POTATO SOUP

Steps:

• Preheat oven to 400°F Prick potatoes. Place on the oven rack and bake until tender (about 1 hour). Let potatoes sit until cool enough to handle. Peel 2 potatoes and cut 2 into 2 inch pieces. Mash coarsely the remaining two potatoes. (I would like to leave the skins on the 2 potatoes cut into pieces and peel for the mashed ones.) Stir mashed potatoes into the diced potatoes.
• Heat a large nonstick Dutch oven over medium heat. Add the bacon and cook until crisp. Transfer to a plate lined with paper towels to drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven and cook, stirring occasionally until onions begin to brown.
• Combine the evaporated milk and flour in a medium bowl, beating with a whisk until smooth. Add the milk mixture, broth, potatoes, and pepper sauce to the Dutch oven; increase the heat and bring to a simmer. Reduce the heat and cook; stirring, until the soup is thick and creamy, about 6-7 minutes.
• Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper.
• Divide the soup among 12 bowls; top each serving with cheddar cheese, scalions and reserved bacon. Serve at once.

CROCKPOT POTATO SOUP FOR WEIGHT WATCHERS

Steps:

• Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
• Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
• Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
• Variation: Use frozen Country potatoes or Potatoes O'Brien in place of plain hash browns.

WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP

Steps:

• 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.

WEIGHT WATCHERS POTATO SOUP

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.

WEIGHT WATCHER'S POTATO SOUP

Steps:

• 1. Combine broth and potatoes. Cover and cook 20 minutes or until potatoes are done.
• 2. While potatoes are cooking saute onions. Add to mixture.
• 3. Cook bacon until crisp. Cool on paper towel and once cooled break into pieces.
• 4. Stir in cheese and sour cream. Simmer until cheese melts.
• 5. Thicken with flour and water mixture. Add crumbled bacon before serving.