Weight Watcher's Baked Potato Soup

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Points are 3 for 2/3 cup soup with 2 teaspoons cheddar cheese, 2 teaspoons scallions, and about 1/2 teaspoon bacon. another recipe out of their nov-dec magazine. i haven't tried yet but wanted to save.

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Steps

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Preheat oven to 400f prick potatoes.

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Place on the oven rack and bake until tender.

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Let potatoes sit until cool enough to handle.

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Peel 2 potatoes and cut 2 into 2 inch pieces.

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Mash coarsely the remaining two potatoes.

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Stir mashed potatoes into the diced potatoes.

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Heat a large nonstick dutch oven over medium heat.

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Add the bacon and cook until crisp.

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Transfer to a plate lined with paper towels to drain.

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Crumble the bacon and set aside.

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Add the onions and garlic to the drippings in the dutch oven and cook , stirring occasionally until onions begin to brown.

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Combine the evaporated milk and flour in a medium bowl , beating with a whisk until smooth.

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Add the milk mixture , broth , potatoes , and pepper sauce to the dutch oven.

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Increase the heat and bring to a simmer.

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Reduce the heat and cook.

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Stirring , until the soup is thick and creamy , about 6-7 minutes.

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Remove the dutch oven from the heat.

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Stir in the sour cream , parmesan cheese , salt and ground pepper.

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Divide the s.

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Ingredients

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baking potatoes, reduced-fat bacon, onions, garlic cloves, evaporated skim milk, all-purpose flour, reduced-sodium chicken broth, red pepper sauce, light sour cream, parmesan cheese, salt, fresh ground black pepper, reduced-fat sharp cheddar cheese, scallions