Baked Potato Soup

baked potato soup

Serves 12

Prep Time – 5 min
Cook Time – 4 hr
Total Time – 4 hr

5 small russet potatoes
2 tsp salt
1 tsp pepper
2 tbsp butter
2 tbsp flour
4 cups milk (I used whole)
1 cup reduced fat sour cream
3/4 cup reduced fat cheddar cheese
6 slices crispy bacon, crumbled

Optional Toppings
Sour Cream
Grated Cheese
Crumbled Bacon
Green Onions

1.Wash and wrap each potato with aluminum foil

2.Place all potatoes in a large slow cooker set to high

3.Cook potatoes for 3-4 hours or until done, if you are going to be gone all day put the potatoes on low

4.Let potatoes cool for 5-10 minutes until they can be handled and then cut each potato in half lengthwise

5.Using a spoon remove flesh from the potato leaving a little around the skin and set aside in a large bowl

6.Season potato with salt & pepper and stir gently to combine

7.In a large soup pot, over medium-high heat melt the butter

8.Add in flour and stir for 3-4 minutes

9.Add in milk and stir until soup base thickens slightly

10.Add in seasoned potatoes and stir

11.Reduce heat to low and gently stir in the sour cream, cheese and crumbled bacon

12.Taste and adjust seasonings as needed

13.Top with any toppings you would like

Each serving is 5 WW+ points

Nutritional Info Calories: 175 Total Fat: 5.6 g Saturated Fat: 3.5 g Trans Fat: 0.1 g Cholesterol: 20.4 mg Sodium: 569.4 mg Total Carbs: 25.2 g Dietary Fiber: 1 g Sugars: 0.8 g Protein: 6.8 g


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