Potato & Bacon Soup - Weight Watchers (Ww) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I Love this soup, and it's healthy and low in points. A great lunch or dinner with a salad. 4 Pts. per 1 1/2 C Serving - makes about 4 servings Ingredients:
32 ounces baked russet potatoes, about 4 large |
4 slices low-sodium bacon |
1 bunch scallion, sliced thin |
2 teaspoons garlic, minced |
2 (14 ounce) cans reduced-sodium chicken broth |
1 teaspoon salt |
1/8 teaspoon cayenne |
1 cup fat-free half-and-half |
1/4 cup chopped parsley (optional) |
Directions:
1. Coarsely chop the baked potatoes and set aside.
2. Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
3. Add 1/2 the scallions & garlic to drippings and sautee until soft.
4. 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.
5. Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
6. Add in half-and-half and parsley, return to simmer.
7. Serve w/ remaining green onions & crumbled bacon on top.
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