Works-for-Me Wednesday #3 (Loaded Baked Potato Soup)

This weeks WFM is about Eating Well. I am in a freezer co-op and I make a Loaded Baked Potato Soup which is yummy, yummy, yummy. I started Weight Watchers and in the Weight Watcher's Magazine November/December 2006 they have a Loaded Baked Potato Soup recipe that counts as 3 points! The recipe is basically the same as the recipe that I use for the OAMC. I love being able to eat something yummy and not forgo the taste. Enjoy...

Loaded Baked Potato Soup

Hands on Prep Time 20 minutes

Cook: 1 hour 10 minutes

Serves 12

4 medium baking potatoes, scrubbed

4 strips center-cut reduced-fat bacon

2 onions, chopped

4 garlic cloves, minced

1 (12-ounce) can evaportated skim milk

1/4 cup all-purpose flour

2 (14 1/2 ounce) cans reduced-sodium chicken broth

1/4 teaspoon red pepper sauce

1/2 cup light sour cream

1/4 cup grated Parmesan cheese

1/2 teapsoon salt

1/4 teaspoon freshly ground pepper

1 cup shredded reduced-fat sharp cheddar cheese

2 scallions, finely chopped

1. Preheat the oven to 400 degrees. Prick potatoes all around with a fork. Place on the overn rack and bake until tender when pierced with the tip of a knife, about 1 hour. Let the potatoes stand until cool enough to handle, about 20 minutes. Peel the potatoes, cut 2 into 1/4-inch dice. Transfer the remaining 2 potatoes to a bowl and coarsely mash. Stire in the diced potatoes.


2. Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.


3. Combine the evaportaed milk and flour in a medium bowl, beating with a whisk until smoothe. Add the milk mixutre, broth, potatoes, and pepper sauce to the Dutch overn; increase the heat and bring to a simmer. Reduce the heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.


4. Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper. Divide the soup among 12 bowls; top each serving with the cheddar cheese, scallions, and reserved bacon. Serve at once.

If your tste buds gravitate toward the spicier side, increase the red pepper sauce to 1/2 teapoon in step 3.

Enjoy and remember its' only 3 Points if you are on Weight Watchers. For more, heatly recipe, check out Rocks in My Dryer