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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the 4 cups of chicken broth to the pot and bring to a simmer over medium heat.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Season the soup with salt and black pepper. Taste and adjust seasoning, if needed.
Step 9
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
| Serving size | (5065.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4154.4 |
| Total Fat 29.2g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 56.9mg | 0% |
| Sodium 3880.0mg | 0% |
| Total Carbohydrate 850.6g | 0% |
| Dietary Fiber 64.2g | 0% |
| Total Sugars 59.4g | |
| Protein 136.8g | 0% |
| Vitamin D 1.9IU | 0% |
| Calcium 1499.5mg | 0% |
| Iron 43.6mg | 0% |
| Potassium 21268.0mg | 0% |
Source of Calories