Creamy Loaded Potato Soup

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This Creamy Loaded Potato Soup is rich, filling, and flavorful with cheese, sour cream, and bacon!

Course Soup

Cuisine American

Keyword Bacon, Lightened Up, Weight Watchers, WW Soup

Prep Time 15

Cook Time 45

Total Time 1

Servings (1 cup) servings

Calories 232

Author Emily Bites

Ingredients

2 lbs russet potatoes peeled and cut into 1” cubes
1 teaspoon salt divided
6 slices center cut bacon (I use Oscar Mayer)
3 tablespoons light butter (I use Land O’Lakes light butter spread with canola oil in the tub)
½ medium onion chopped
2 garlic cloves minced
3 tablespoons all-purpose flour
3 cups low sodium chicken broth
2 cups fat free half-and-half
½ teaspoon black pepper
⅓ cup light sour cream
3 oz shredded 2% milk sharp cheddar cheese
1 tablespoon sliced chives

Instructions

Place the potato chunks in a Dutch oven or soup pot and add water until it fills to about an inch over the tops of the potatoes. Add ½ teaspoon of the salt and place on a burner over high heat until boiling. Once boiling*, continue to cook uncovered for 10 minutes. Check a potato with afork to ensure tenderness and then drain the potatoes into a colander. Transfer the hot potatoes to a bowl and mash a bit with a fork or potato masher. Set aside.
*While the potatoes are boiling, cook the bacon to crisp according to package instructions, and then set on paper towels to drain any excess grease. Chop the bacon and set aside.
Once the potatoes are done, add the butter to the same pot and bring over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until the onion is softened. Add the garlic and cook for an additional 30-60 seconds. Whisk in the flour a little at a time until fully combined and let the “paste” that forms cook for a minute. Slowly whisk in the broth a little at a time until the mixture is completely combined. Add the half-and-half a bit at a time and whisk into the mixture until creamy. Raise the heat to med-high, whisking occasionally, until the mixture thickens and lightly bubbles. Reduce heat to a simmer.
Add the cooked potatoes to the pot along with the remaining ½ teaspoon of salt and the ½ teaspoon of black pepper. Stir together and remove from heat. Use an immersion blender (or transfer soup to a regular blender in batches) directly in the pot to blend the soup until smooth.
Add the sour cream, shredded cheddar, and about 2/3 of the chopped bacon and stir until the sour cream and cheese has smoothly melted into the soup. Serve warm and garnish each cup of soup with a sprinkle of the remaining bacon and chopped chives.

Notes

To view your current WW Points for this recipe and track it in the WW app, click here!

WW Points per (1 cup) serving: 5* (SP calculated using the recipe builder in the WW app)

*a serving is 8 Points if following the diabetic Weight Watchers plan)

Nutrition Information per (1 cup) serving:
232 calories, 30 g carbs, 4 g sugars, 8 g fat, 4 g saturated fat, 11 g protein, 2 g fiber, 404 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
6 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)

Adapted from The Cozy Cook and Ina Garten

Nutrition

Calories: 232kcal