This is a recipe I go back to at least once a winter. It’s delicious and satisfying. It’s originally from a Weight Watcher’s (2006) magazine but when I searched I didn’t find the exact recipe so I’m including it here.
I’ve made this both by boiling the potatoes and baking them. I prefer the baked potato flavor however, boiling them is just as satisfying. Depends on how much time you have. I don’t follow the recipe exactly. I use 3 large baking potatoes – with 4 it’s really thick the way I make it…I like this soup pureed so I chop all of the potatoes and throw them in with everything and puree it once it’s cooked for a little bit – return it to the heat, cook for a bit then serve. I also serve the sour cream as a dollop on each bowl instead of blended in the soup. Feels more like a baked potato with all the toppings on the soup.
Weight Watchers Baked Potato Soup (November-December 2006)
4 medium baking potatoes, scrubbed
4 strips center-cut reduced-fat bacon
4 garlic cloves, minced
1 (12-ounce) can evaporated milk
1/4 cup all purpose flour
2 (14 1/2 oz) cans reduced sodium chicken broth
1/4 tsp red pepper sauce (optional – I omit this)
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp freshly grounded pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 scallions, chopped
- Preheat oven to 400 degrees.F. Prick potatoes all around with a fork. Place on oven rack and bake until tender about 1 hour. Let stand until cool enough to handle, about 20 minutes. Peel them and cut 2 into 1/4 inch dice. Transfer the remaining 2 potatoes to a brown and coarsely mash. Stir in the diced potatoes.
- Meanwhile, heat a large nonstick dutch oven over medium heat. Add bacon and cook, turning occasionally, until crisp, 4-5 minutes. Transfer with tongs to a plate lined with paper towels, drain. Crumble the bacon and set aside. Add onions and garlic to the drippings in the dutch oven; cook stirring occasionally, until the onions begin to brown, 5-6 minutes.
- Combine evaporated milk and flour in medium bow., beating with a whisk until smooth. Add the milk mixture, broth, potatoes and pepper sauce to the dutch oven and bring to a simmer. Reduce heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.
- Remove the dutch oven from the heat, stir in the sour cream, Parmesan cheese, salt and pepper. Divide among 12 bowls and top with cheddar cheese, scallions and reserved bacon. Serve at once.
Original post February 20, 2014