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| Potato Lover's Soup with Crispy Bacon recipe from Weight Watchers: What to Eat Now cookbook |
*3 large (8 oz) baked russet potatoes
*3 strips bacon
*3 garlic cloves, minced
*4 scallions, thinly sliced
*2 3/4 cups reduced sodium chicken broth
*1/4 tsp salt
*1/4 tsp hot pepper sauce
*3/4 cup fat free half and half
1. Leaving skin on, coarsely chop potatoes; set aside.
2. Cook bacon in large nonstick saucepan over medium heat until crisp. Drain on paper towels and set aside. Pour off and discard all but 1 tsp of drippings.
3. Add garlic and half of scallions to drippings saucepan. Cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add broth, salt, pepper sauce and potatoes, mashing potatoes with wooden spoon to break them up slightly. Bring mixture to boil. Reduce heat and simmer until heated through, 2-3 minutes.
4. Stir in half-and-half and return to simmer. Serve soup sprinkled with crumbled bacon and remaining scallions.
Note: I have made potato soup many many times, and every time it is different. But I now have the perfect potato soup recipe that I will be coming back to time and time again. This was wonderful! And you get a huge serving of it! 1 1/2 cups for only 5 PPV! :) The girlies enjoyed it just as much. Two out of three came back for seconds. And if you have small children, getting them to eat one helping of soup is a challenge in itself!
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