Weight Watchers Friendly Baked Potato Soup 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 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.

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 FRIENDLY BAKED POTATO SOUP

Steps:

• Slice and cut potatoes into cubes and add to the Instant Pot.
• Add broth, carrots, celery, garlic, onion, black pepper and crushed red pepper.
• Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
• While the soup is cooking fry your bacon, crumble and set aside.
• It will take about 20 minutes total, including the time it takes to build pressure.
• Once the cook time is over, do a gradual quick release by slowly opening the valve to release the pressure. If you do this part to fast it will make a mess:)
• Remove the lid
• Turn the Instant Pot to saute.
• Whisk together the milk and cornstarch and stir into the soup.
• Cook and stir until thickened, about 3 minutes.
• Season with salt and pepper to taste.
• Add bacon on top
• Garnish with green onions

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 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.

SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY

Steps:

• Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
• In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
• In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
• Serve with garnish.
• Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.

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.