Weight Watchers Potato Soup Recipe

Weight watchers baked potato soup Drizzle Me Skinny!

WEBFeb 9, 2023 · How to make Weight Watchers potato soup (step by step) Cook and drain your bacon and set aside. Set your burner to high, add …

Rating: 4.5/5(6)
1. Cook and drain your bacon and set aside.
2. Peel and cut your potatoes into small pieces (at least 1 inch cubes or smaller)
3. Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours.
4. In a small pan on stove top melt your butter over med-low heat, whisk in your flour then slowly whisk in your milk, stirring often.. Add cream cheese and sour cream and stir often till you have a nice thick cream. Pour into your crock pot and stir well.

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Loaded Baked Potato Soup Skinnytaste

WEBAug 21, 2023 · Blend: Puree the soup until smooth with an immersion blender. Simmer: Add the sour cream, half of the chives, salt, and …

Rating: 4.8/5(93)
1. 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 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. 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.

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Baked potato soup Recipes WW USA

WEBPeel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; …

1. Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
2. Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
3. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
4. Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

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