Weight Watchers Baked Potato Soup
Cozy up with a bowl of creamy, guilt-free goodness with this Weight Watchers Baked Potato Soup, a lightened-up twist on a comfort food classic. Packed with hearty Russet potatoes, flavorful low-sodium chicken broth, and creamy fat-free milk, this recipe delivers all the rich, velvety texture of traditional potato soup without the extra calories. Topped with crispy turkey bacon, tangy non-fat Greek yogurt, and a sprinkle of reduced-fat cheddar cheese, every spoonful is both satisfying and nutritious. Ready in under an hour and with just 3 SmartPoints per serving, this soup is a perfect choice for meal prepping or weeknight dinners. Garnish with fresh green onions for a pop of freshness and serve warm for the ultimate cozy meal that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Low-sodium chicken broth
- 2 cups Fat-free milk
- 0.5 cups Plain Greek yogurt (non-fat)
- 0.5 cups Reduced-fat shredded cheddar cheese
- 3 stalks Green onions
- 4 strips Turkey bacon
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, pierce them with a fork, and bake for 45 minutes or until fork-tender. Once done, allow the potatoes to cool for a few minutes before handling.
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble into small pieces. Set aside.
Chop the green onions and set aside the white bottoms and green tops separately for later use.
Once the baked potatoes have cooled slightly, use a knife to cut them in half and carefully scoop out the flesh into a bowl, leaving the skins behind. Mash the potato flesh slightly with a fork to break up large chunks.
In a large pot, heat the chicken broth and mashed potatoes over medium heat, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the milk, garlic powder, salt, and black pepper. Let the soup cook for 10 minutes, stirring occasionally to ensure it doesn’t stick to the pot.
Reduce the heat to low and stir in the plain Greek yogurt until fully incorporated. Add the shredded cheddar cheese and whisk until it melts smoothly into the soup.
Taste the soup and adjust seasonings as needed. If it's too thick, add a bit more chicken broth or milk to reach your desired consistency.
Ladle the soup into bowls and top with crumbled turkey bacon, green onion tops, and a small sprinkle of extra cheddar cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 36.7 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1347 mg | 104% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 5099 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
