Loaded baked potato soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 cups chicken broth
- 2 tbsp flour
- 3 tbsp light cream cheese
- 1 garlic clove diced
- 2 tbsp light butter
- 3 large russet potatoes peeled and diced small (about 4.5 cups)
- 1.5 cups 2% milk
- 3 tbsp light sour cream
- 6 slices low point bacon (i use center cut 4sp for 6 slices) cooked and crumbled
- diced green onion & shredded cheese for topping (o
- Carbohydrate 30.4852499960382 g
- Cholesterol 353.3825 mg
- Fat 72.85765 g
- Fiber 1.79887493401766 g
- Protein 89.41635 g
- Saturated Fat 21.989305 g
- Serving Size 1 1 Serving (657g)
- Sodium 373.01875 mg
- Sugar 28.6863750620206 g
- Trans Fat 6.14025625000001 g
- Calories 1154 calories
Cook and drain your bacon and set aside.Peel and cut your potatoes into small pieces (at least 1 inch cubes or smaller)Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours.In a small pan on stove top melt your butter over med-low heat, whisk in your flour then slowly whisk in your milk, stirring often.. Add cream cheese and sour cream and stir often till you have a nice thick cream. Pour into your crock pot and stir well.Take about 2 cups of your potatoes out of the crock pot and blend in blender, add creamed potatoes back to your soup and stir well, add in your crumbled bacon.Cook on high for at least one more hour. Potato pieces still in soup should be cooked right through.Serve warm, makes 8- 1 cup servings at 6 smart points each (5 points plus- old WW program)Nutritional info per serving .. Calories 189...Fat 4.7g...Sat fat 2.4g...Carbs 27g...Fiber 1.8g...Sugars 3.9g...Protein 8.3gStore left over soup in fridge or freeze.
