Weight Watchers Potato Soup Food

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.

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, 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

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.

SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)

Steps:

• Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.

WEIGHT WATCHERS POTATO SOUP

Steps:

• In a large sauce pan combine the frozen hash browns and chopped garlic.
• Add the chicken stock.
• Let it come to a gentle boil over medium high heat.
• Lower the heat to medium. Add the evaporated milk and let it simmer for 10 minutes.
• Remove the saucepan from heat. Add the cream cheese and using an immersion blender, puree the soup.
• Add the dried thyme and fresh parsley and season the soup with salt and pepper.
• Serve hot with an optional garnish of a teaspoon of shredded cheddar cheese.

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 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.