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Weight Watchers Baked Potato Soup
1 TBSP butter
1 large sweet onion (for 1 cup chopped)
2 (14.5 oz ) cans fat free chicken broth
6 (about 10 oz each) baking potatoes, BAKED
1 cup fat free milk
1 /2 cup fat free sour cream
1 /4 tsp. Salt or to taste
1/8 tsp. Black pepper
Real Bacon Bits, to taste (optional)
Shredded Cheese, to taste (optional)
Melt the butter over medium heat in a 4 1 /2 quart dutch oven or soup pot.
Add chopped onion.
Raise the heat to medium high and cook for 2 minutes until the onion begins to soften.
Meanwhile, cut the baked potatoes in half.
Add the broth to the soup pot, raise the heat to high and bring it to a boil.
When the soup boils, reduce the heat to medium.
Meanwhile, scoop the insides of the baked potatoes within 1 /4 inch of the sides into a 2 quart or larger bowl. (You will have about 3 cups of potato.)
Reserve the skins for another use.
Using 2 knives, cut the potatoes into bite sized pieces.
Add the potato to the pot.
Add the milk and sour cream.
Do not let the soup boil once the milk is added.
Reduce the heat if necessary.
Add the salt and pepper.
Cook 3 to 5 minutes more or until heated through.
Serve at once. Garnish with optional dollop of fat free sour cream, bacon bits and cheese, if desired.
Per serving (WITHOUT bacon bits or cheese)
Cal 219 Fat 7g Sat fat 5g Chol 25g Prot 11g Carb 27g Fiber 2g Sod 385mg
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