Tuesday, January 4, 2011

Day 4-Baked Potato Soup, Weight Watcher's Style

Here's another soup recipe, but the good news is that its a healthier version for those of us who really should be watching our weight.

Weight Watchers Baked Potato Soup

  • Prep Time: 15 mins
  • Total Time: 1 1/2 hrs
  • Servings: 6 .


    • 1 bulb garlic cloves ( large, 1/4-inch-slice cut off top)
    • 3 lbs potatoes ( rinsed, pierced with a fork, about 6 large baking potatoes)
    • 6 slices uncooked turkey bacon
    • 4 cups reduced-sodium chicken broth
    • 1 1/2 tablespoons fresh thyme, chopped
    • 1/2 teaspoon table salt
    • 1/4 teaspoon black pepper, freshly ground
    • 6 tablespoons reduced-fat sour cream
    • 6 tablespoons low-fat cheddar cheese, shredded
    • 6 tablespoons scallions, sliced


  1. Preheat oven to 400ºF.
  2. 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.).
  3. 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.
  4. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes.
  5. Place bacon on paper towels to drain off any fat; chop bacon.
  6. Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan.
  7. Peel potatoes and add to saucepan; mash with a potato masher until smooth.
Originally from Food.com

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