Ww Baked Potato Soup
Warm up with a comforting bowl of WW Baked Potato Soup, a lighter take on the classic that doesn’t skimp on flavor! This creamy soup is made with fluffy russet potatoes, fat-free half-and-half, and light sour cream, creating a rich, velvety base that’s both hearty and guilt-free. Infused with savory garlic and savory chicken broth, it’s loaded with delicious toppings like crispy crumbled turkey bacon, sharp reduced-fat cheddar cheese, and fresh green onion. Perfect for a weeknight dinner, this Weight Watchers-friendly recipe is easy to whip up in just 45 minutes of hands-on prep and cook time. Whether you’re watching your points or just looking for a wholesome, satisfying meal, this baked potato soup is a cozy favorite that feels indulgent while still being light.
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Recipe Information
Ingredients
- 4 large (about 2 lbs) russet potatoes
- 4 cups unsalted chicken broth
- 1 cup fat-free half-and-half
- 0.5 cup light sour cream
- 0.5 cup reduced-fat shredded cheddar cheese
- 4 slices (crumbled) cooked turkey bacon
- 2 stalks (thinly sliced) green onions
- 2 cloves (minced) garlic
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Wash the russet potatoes, pierce them several times with a fork, and place them on a baking sheet.
Bake the potatoes in the oven for 50-60 minutes, or until they are tender and cooked through. Let them cool slightly after removing from the oven.
While the potatoes are baking, heat 1 teaspoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the 4 cups of chicken broth to the pot and bring to a simmer over medium heat.
Once the potatoes are cool enough to handle, peel off the skins (optional if you prefer a smoother texture) and roughly mash them with a fork or potato masher.
Add the mashed potatoes to the pot with the chicken broth, stirring well to combine. Allow the soup to simmer for 10 minutes, stirring occasionally.
Mix in the fat-free half-and-half and light sour cream, stirring until the mixture is smooth and creamy. Allow the soup to heat for another 5 minutes without boiling.
Season the soup with salt and black pepper. Taste and adjust seasoning, if needed.
Serve the soup hot in bowls. Top each serving with a sprinkle of shredded cheddar cheese, crumbled turkey bacon, and sliced green onions for garnish. Enjoy!
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 850.6 g | 309% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 59.4 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1500 mg | 115% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 21268 mg | 453% | |
*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.
