Potato Soup Ww Recipe 45 Food

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 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 WATCHERS POTATO SOUP

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

HG'S FULLY LOADED BAKED POTATO SOUP - WW POINTS = 2

Steps:

• Pierce potato with a fork in multiple places, and then place it on a paper towel or microwave-safe plate. Microwave for 8 - 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin (either by peeling skin off or cutting potato open and scooping out the insides). Mash the potato pulp with a fork and set aside.
• Bring a medium pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 - 2 minutes, until onion has softened. Add broth and soymilk. Slowly add the flour, continuously stirring until it has completely dissolved.
• Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). Mix well, reduce heat, and simmer for 2 minutes.
• Divide soup among five bowls. (Or pour about 1 cup into a bowl now, and refrigerate the rest for another day.) Top each bowl with 1 teaspoons each of cheese, sour cream, and scallions. Sprinkle each bowl with 1/2 teaspoons bacon bits. Enjoy!

WW BAKED-POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium heat.
• Add onion and celery; sauté 3 minutes.
• Add garlic, and bay leaf; sauté 2 minutes.
• Add milk and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 10 minutes.
• Discard bay leaf.
• Ladle soup into bowls; top with green onions.

POTATO & BACON SOUP - WEIGHT WATCHERS (WW)

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

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.

WW 4 POINTS - CREAMY SWEET POTATO SOUP

Steps:

• Preheat oven to 400ºF.
• Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool.
• When cool, remove and discard skin; chop potatoes.
• Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute.
• Set potato mixture aside.
• Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk.
• Cook, stirring, until slightly thickened and bubbly, about 5 minutes.
• Cook 1 minute more and then stir in sweet potato mixture and remaining 3/4 cup of broth.
• Cook, stirring, until heated through, about 5 minutes more.
• Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
• 4 Points yields about 1 cup per serving.