Baked Potato Soup WW

Loaded baked potato soup is healthier with sneaking in some cauliflower with the potatoes! The bacon and cheese make it delicious!

Baked Potato Soup  WW

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  • Prep Time


  • Total Time


  • Servings



  • 2

    russet potatoes, washed and dried

  • 1

    small head of cauliflower, stem removed cut into florets

  • cups fat free chicken broth

  • cups 1% reduced-fat milk

  • Salt and freshly cracked black pepper

  • ½

    cup light sour cream

  • 10

    tablespoons reduced-fat shredded sharp cheddar cheese

  • 6

    tablespoons chopped chives, divided

  • 3

    slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)


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, bake at 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 tablespoons cheese, remaining chives, and bacon. 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


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