Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bakeat 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Baked Potato Soup
Meal Planning Mommies
1/2 cup carrots
1/2 cup celery
1/4 cup onion
3 tbs butter
4 cups of half/half (or milk)
1 cup chicken broth
1. If you are going to make this with bacon, go ahead and cook up some slices and set them aside to cool. 2. Clean your potatoes and throw them into the microwave to cook. Keeping the skin on will make them have extra nutrients. After they are soft, let them cool and then cut them up into bit sized pieces. Set aside. 3. Cut up your onion, celery, and carrots. 4. In a big soup pan put 3 tbs butter, melt. Add in your veggies and cook for about 5 minutes, stirring occasionally. 5. Add in your 3 tbs flour, salt, pepper, thyme. Stir. 6. Add in your 4 cups milk/half and half. Stir and let thicken. It will take about 3-5 minutes. 7. Add in your 1 cup of chicken broth,potatoes, and your cheese. 8. Add in your potatoes and let simmer for a good long while. Perhaps, 30 minutes.
Stir occasionally and let the smell fill the kitchen.
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