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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was rated by DH as a Killer recipe. It is make from leftover Ww Loaded Baked Potatoes. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called Just like Home It has 6 points per 1 1/4 cups. Ingredients:
2 teaspoons butter or 2 teaspoons margarine |
1 cup chopped onion |
1 1/2 cups diced celery |
2 garlic cloves, minced |
1 bay leaf |
1 1/2 cups 1% low-fat milk |
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 loaded baked potatoes, chopped (4 stuffed halves) |
1 (14 1/2 ounce) can chicken broth |
1/4 cup thinly sliced green onion |
Directions:
1. Melt butter in a Dutch oven over medium heat.
2. Add onion and celery; sauté 3 minutes.
3. Add garlic, and bay leaf; sauté 2 minutes.
4. Add milk and next 5 ingredients; bring to a boil.
5. Reduce heat, and simmer 10 minutes.
6. Discard bay leaf.
7. Ladle soup into bowls; top with green onions.
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