Baked Potato Soup

We’ve had a lot of soup for dinner this week.

Monday – Chili

Tuesday – Leftovers

Wednesday – Chicken Tortilla Soup from Panera (They have it at Sam’s)

Thursday – Baked potato soup.

Not sure what we’re having tomorrow night. The husband and I (Ben) always go grocery shopping on Fridays so I guess I’ll decide there. I have my menu planned out before we go to the grocery store, so that I only get what’s on my list. Pretty clever eh?

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Back to the soup, oh my goodness this soup is so good! If you love baked potatoes like I do then you’ll love this soup too. You can top it with extra bacon, cheddar cheese, and chopped chives. It’s so delicious! I know that it’s kind of fatty with all the above listed, but it’s a pretty hearty soup and since Weight Watchers allows you to eat whatever you want then I always think it’s ok to indulge in something like this every now and then. ;)

I made this soup awhile back, and decided to re-post it with nutrition info.
Calories 302.5 | Fat 12.6 g | Carbohydrate 25.7 g | Fiber 1.7 g | Protein 21.0 g

Servings: 6

Points Plus: 8

Ingredients

6 slices bacon, chopped
3 tablespoons flour
2 1/2 cups chicken broth
2 1/2 cups nonfat milk
2 tablespoons light sour cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack pepper cheese
1 1/2 cups diced ham
1 medium onion, diced
3 large baking potatoes, baked, peeled and chilled, diced into bite size pieces3 green onions, diced

Directions:

1.In a large dutch oven or soup pot cook bacon until crispy. Remove and set aside. Reserve 3 tablespoons pan drippings.
2. Add 3 tablespoons of flour to the pan drippings. Whisk and cook one minute over medium heat (Note: Cooking the flour for a minute or so helps prevent your soup from having a pasty taste.) Whisk in the chicken broth.
3.Slowly, whisk in the milk. Cook for 2-3 minutes or until the milk is warmed through. Whisk in sour cream. Add in cheddar and jack cheeses and stir soup until the cheeses have melted. Add in cooked bacon and remaining ingredients except for green onions. Simmer on medium-low heat for 35-40 minutes or until the soup thickens. Stirring occasionally. Do not let boil or you soup will separate.
4. Ladle into soup bowls, top with green onions. Serve hot.

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