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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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
Directions
Step 1
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.
Step 2
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble into small pieces. Set aside.
Step 3
Chop the green onions and set aside the white bottoms and green tops separately for later use.
Step 4
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.
Step 5
In a large pot, heat the chicken broth and mashed potatoes over medium heat, stirring to combine. Bring the mixture to a gentle simmer.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (2409.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1315.4 |
| Total Fat 25.9g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 122.0mg | 0% |
| Sodium 3061.3mg | 0% |
| Total Carbohydrate 194.2g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 42.8g | |
| Protein 85.7g | 0% |
| Vitamin D 235.8IU | 0% |
| Calcium 1375.7mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 5363.0mg | 0% |
Source of Calories