Thursday, January 8, 2009

Potato and Bacon Soup

Taken from WW Mix It Match It cookbook -

Potato and Bacon Soup

Prep: 10 minutes Cook: 20 minutes Serves: 6 Points Value: 4


4 large (8 oz) baked russet potatoes
4 strips bacon
1 bunch scallions, thinly sliced
6 garlic cloves, minced
2 (14 oz) cans reduced sodium chicken broth
1 teaspoon salt
1/8 teaspoon cayenne
1 cup fat free half-and-half
1/4 cup chopped fresh parsley


1. Coarsely chop the potatoes (leaving the skin on) and set aside.
2. Cook the bacon until crisp in a large nonstick saucepan set over medium heat; drain on paper towel and set aside. Pour off and discard all but 1 teaspoon of the drippings.
3. Add half the scallions and the garlic to the drippings in the saucepan and return to medium heat. Cook, stirring occasionally, until softened, about 3 minutes.
4. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2-3 minutes.
5. Stir in the half-and-half and parsley; return to a simmer. Serve the soup sprinkled with the crumbled bacon and the remaining scallions.

Per serving (1.5 cups): 215 Cal, 3 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 863 mg Sod, 39 g Carb, 4 g Fib, 9 g Prot, 98 mg Calc. Points value: 4.

I made this recipe last night. In my personal opinion it was ok but not great. My boyfriend loved it though. I wish it had been more creamy instead of broth-y. The prep is super easy and it really comes together quickly, so I will probably make it again. I love potatoes and bacon so this is a way get both for a relatively low amount of points.

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