Hg's Fully Loaded Baked Potato Soup Ww Points 2

Indulge in the creamy, comforting goodness of “Hg's Fully Loaded Baked Potato Soup,” a guilt-free twist on classic baked potato soup that’s packed with flavor but low in calories. Perfect for those following Weight Watchers with just 2 points per serving, this hearty soup combines the satisfying richness of baked russet potatoes with the velvety smoothness of pureed cauliflower for a lighter base. Enhanced with fat-free Greek yogurt, reduced-fat cheddar cheese, and crispy turkey bacon, this bowl is bursting with all the toppings you love—without the extra fat. Ready in just under an hour and loaded with wholesome ingredients like low-sodium chicken broth and fresh green onions, this easy recipe is a cozy, family-friendly dinner that’s as nutritious as it is indulgent. Whether you're craving comfort food or looking for a healthier soup option, this fully loaded baked potato soup will have you coming back for seconds!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 3 cups Cauliflower florets
• 4 cups Low-sodium chicken broth
• 0.5 cup Fat-free plain Greek yogurt
• 0.5 cup Fat-free half-and-half
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 0.5 cup Shredded reduced-fat cheddar cheese
• 4 slices Turkey bacon
• 2 tablespoons Chopped green onion

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pierce them with a fork. Bake the potatoes for 40-50 minutes, or until fully cooked and tender. Set aside to cool slightly.

Step 2

In a large pot, bring the chicken broth to a boil over medium-high heat. Add the cauliflower florets and cook for 10 minutes or until they are soft and easily pierced with a fork.

Step 3

Use an immersion blender to puree the cooked cauliflower and broth until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and blend until smooth.

Step 4

Once the potatoes are cool enough to handle, carefully scoop out the flesh into the pot with the pureed cauliflower. Mash the potato into the soup with a potato masher or fork, leaving some small chunks for texture.

Step 5

Stir in the fat-free plain Greek yogurt, fat-free half-and-half, salt, black pepper, onion powder, and garlic powder. Simmer on low heat, stirring occasionally, for 10 minutes to allow the flavors to meld together.

Step 6

Meanwhile, cook the turkey bacon until crispy in a non-stick skillet over medium heat. Once cooked, crumble or chop the bacon into small pieces and set aside for garnish.

Step 7

Stir in the shredded reduced-fat cheddar cheese into the soup and mix until fully melted and incorporated.

Step 8

Serve the soup hot in bowls and top each serving with a sprinkling of turkey bacon crumbles, chopped green onion, and extra shredded cheese if desired. Enjoy your WW-friendly, fully loaded baked potato soup!

Nutrition Facts

Serving size	(2254.3g)

Amount per serving	% Daily Value*
Calories	1211.7

Total Fat 25.8g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 100.8mg	0%
Sodium 3056.2mg	0%
Total Carbohydrate 175.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 31.8g
Protein 75.1g	0%

Vitamin D 33.1IU	0%
Calcium 960.3mg	0%
Iron 10.3mg	0%
Potassium 5129.1mg	0%

*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.

Source of Calories

Fat: 18.8%

Protein: 24.3%

Carbs: 56.9%