POTATO & BACON SOUP - WEIGHT WATCHERS (WW)
I Love this soup, and it's healthy and low in points. A great lunch or dinner with a salad. 4 Pts. per 1 1/2 C Serving - makes about 4 servings
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the baked potatoes and set aside.
- Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
- Add 1/2 the scallions & garlic to drippings and sautee until soft.
- Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.
- Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
- Add in half-and-half and parsley, return to simmer.
- Serve w/ remaining green onions & crumbled bacon on top.
BACON AND POTATO SOUP
This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.
Provided by Miss Annie
Categories One Dish Meal
Time 1h
Yield 16 cups
Number Of Ingredients 11
Steps:
- Cook bacon in a large stockpot over medium heat until crispy.
- Add onion and cook 4-5 minutes, until tender.
- Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
- Add potatoes and garlic, and mix well with bacon and onions.
- Add stock or water and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add cream and mustard; stir to blend.
- Remove bayleaf and purée about 1/2 of the soup in a blender.
- Mix blended soup with the rest of the soup.
- Adjust seasonings.
- To serve, ladle soup into bowls and top with chopped scallions.
Nutrition Facts : Calories 226.3, Fat 11.3, SaturatedFat 5.1, Cholesterol 26.2, Sodium 172.4, Carbohydrate 27.5, Fiber 2.6, Sugar 1.6, Protein 4.6
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP
I must confess, I didn't follow this recipe like a low-fat recipe, but I did enjoy this very much. Instead of olive oil I used butter, and I used regular thick-sliced pepper bacon instead of turkey bacon. I added regular corn and creamed corn (I wound up doubling the amount listed), and I used regular half and half instead of fat-free. Instead of low-fat chicken broth I used my own homemade broth from the freezer, and I skipped pureeing the soup and just put the cooked bacon in with the other ingredients. Finally, I doubled the amount of bell peppers and used red potatoes with the skin left on them. I'm usually impressed with Weight Watcher's low-fat recipes so my guess is you can enjoy it either way. Recipe courtesy of Weight Watchers New Complete Cookbook 2011.
Provided by AmyZoe
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
- Add potatoes and broth and bring to a boil.
- Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
- Stir in corn and cook until tender, about 5 minutes longer.
- Remove saucepan from heat and let cool 5 minutes.
- Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
- Stir in half-and-half.
- Reheat over medium heat.
- Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
Nutrition Facts : Calories 247, Fat 6.1, SaturatedFat 1.3, Cholesterol 7.1, Sodium 161.1, Carbohydrate 42.9, Fiber 5, Sugar 6.5, Protein 9.9
WEIGHT WATCHERS POTATO SOUP
This is a great spin on the perfect winter comfort food. I received this recipe from a fellow WW member. It is only 2.5 pts per 1 generous cup serving. Enjoy!
Provided by Newly Mrs. Johnson
Categories Chowders
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
- As potatoes are cooking, saute onions then add to cooking potatoes.
- When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
- Thicken with the flour and water mix.
- Serve and enjoy.
VERY EASY POTATO BACON SOUP
Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.
Provided by Michelle Anne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
- Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g
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- Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
- Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
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