Baked Potato Soup

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Weight Watchers Baked Potato Soup is a low-fat, creamy, and flavorful soup. This soup is made with a rich chicken broth, soft potatoes, minced garlic, and light cream. The content of calories is lower in the soup. This soup is a great choice for people retaining their weight or on a calorie-restricted dist because it only has six Weight Watchers points per serving. It is also a healthy and balanced meal choice because it is high in dietary fiber, lean protein, and vitamins. This recipe has been carefully crafted according to the Weight Watcher’s nutritional needs. You can make a mouth-tempting and filling lunch with just a few items to satisfy even the pickiest eaters. You can change the Weight Watchers Baked Potato Soup to your flavor and favorite items. Let’s prepare the yummy soup with the procedure (listed below).

STATS

  • Course: Soup, Dinner
  • Cuisine: American
  • Diet: Weight Watchers
  • Total Time: Three hours and forty-five minutes
  • Preparation Time: Fifteen minutes
  • Cook Time: Three hours and thirty minutes

EQUIPMENT

  • One wooden spoon
  • Nonstick pan
  • A sharp knife
  • Crockpot
  • Small pan
  • High-speed food blender
  • Serving soup cups

INGREDIENTS

  • Large-sized and chopped Russet potatoes 3
  • Chicken broth 3 cups
  • Three crushed garlic cloves
  • Two tablespoons of flour
  • 2 tbsp of Light butter
  • 2% milk, approx. 1.5 cups
  • 3 tbsp of Light cream cheese
  • Six slices of sliced and low-point bacon
  • Light sour cream 3 tbsp

Additional topping options ( optional)

  • Chopped green onions
  • Grated low-fat cheese

INSTRUCTIONS

  1. First, slice the bacon into six slices with a knife.
  2. Next, add sliced bacon pieces to a nonstick pan.
  3. Simmer it for two to five minutes.
  4. After cooking, break the cooked bacon with the help of a wooden spoon.
  5. Put aside the crumbled bacon.
  6. Next, remove the hard layer of potatoes and cut them into one-inch thick cube sizes.
  7. Now, adjust the crock pot temperature to high.
  8. Then, add cube-sized potatoes, minced garlic, and chicken broth to the pot.
  9. Simmer all items for two hours and thirty minutes.
  10. Meanwhile, add butter to a nonstick small pan.
  11. Warm it on a low stovetop fire.
  12. Then, add skim-fat milk and flour to the pan.
  13. Whisk continuously during adding to make a lumps-free mixture.
  14. Next, add sour cream and cheese cream.
  15. Mix all items to create a dense cream.
  16. Shift this creamy mixture to the crock pot.
  17. Remove around two cups of the potatoes from the crockpot.
  18. Mix them in a high-speed blender.
  19. Return the creamed potatoes to the soup and stir thoroughly.
  20. Finally, add the crumbled bacon.
  21. Simmer all ingredients for an extra one hour.
  22. After cooking, switch off the burner and set aside the pot.
  23. Shift the warm soup to a soup cup.
  24. The yummy and creamy Weight Watchers Baked Potato Soup is ready to enjoy.
  25. Garnish it with shredded cheese and crushed green onions.

VARIATIONS AND SUBSTITUTIONS OF THE DISH

Veggies:

  • You can use any vegetables you pick as a replacement. However, it is preferable to utilize fresh and robust veggies such as turnips, broccoli, carrots, and cauliflower.

Hash Browns:

  • Store-bought fries or hash browns can be used as an alternative to sliced potatoes to prepare baked potato soup.

Seasonings:

  • You can try this delicious soup recipe with a range of herbs such as garlic salt, seasoned salt, or Italian seasoning. All these seasoning options are better.

Instant pot:

  • You can quickly prepare the soup in an instant pot.

SERVING SUGGESTIONS
Pair the soup with avocado toast or cornbread.
Different kinds of salads like BLT salad or Caesar salad work well with the soup.
Serve the soup with a fluffy egg white omelet and whole grain toast.
Pair the yummy and hot soup with grilled salmon fillets.
Baked chicken thighs also pair well with the soup.

TIPS
Choose the right kind of high-quality potatoes to create this creamy soup.
Slice the potatoes into even cube-sized shapes.
You can manage the salt content by using low-sodium chicken broth or vegetable broth.
Choose low-fat cheese and cream to reduce the fat content and calories in the soup.
Add chives or chopped green onions to the soup for a pop of color.

STORAGE INFORMATION
Fridge: You can preserve the tasty potato soup in a covered plastic vessel and refrigerate it for three to four days.
Freezer: This potato soup is not recommended for freezing because sour cream and cheese cream are used. They can separate when defrosted. You can store the soup without cream in the freezer for only thirty to sixty days.
Reheating: We can reheat the chilled potato soup in a microwave or a non-stick pot.

FAQs
Can I substitute another kind of potato?
Russet potatoes work nicely for this soup because they maintain their shape when cooking. Yukon Gold potatoes are another option if you want a little creamier texture.

How can I add more flavors to make the soup better?
You can use less sodium chicken broth for more taste. Second, mix crushed thyme or a bay leaf while the soup is boiling. Third, use roasted garlic instead of raw garlic cloves. Fourth, we can add a little Weight Watchers-friendly wine or Dijon mustard.

Which toppings work well with this potato soup?
Top this potato soup with various items such as Monterey Jack, skim-fat cheddar, or a combination of the two types of cheese, crumbled turkey bacon, chopped green onions, chives, crushed tomatoes, a scoop of plain Greek yogurt, or a dollop of sour cream.

NUTRITIONAL INFORMATION PER SERVING AMOUNT
Serving amount 1 serving cup
Total quantity 8 people servings
Total Calories 189 kcal
Carbohydrates 27 g
Protein 8.3 g
Dietary Fiber 1.8 g
Total Fat 4.7 g
Sugar 3.9 g

Total Weight Watchers points per serving of the recipe is 6 (six).