Potato Soup: Baked Potato Soup by Schmitty

posted by Schmitty 05-06-102 12:39 PM

From: Betty Crocker Soups, Sandwiches & Pizzas Dec. 1996
Baked Potato Soup (4 Points)
Yield: 6 servings

2 large baking potatoes --about 1 1/2 pounds
1/3 cup all-purpose flour
4 cups skim milk
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces processed American cheese; cubed --like Velveeta light
1/2 cup fat-free sour cream


Preheat oven to 400 ººF.

Bake potatoes at 400 oF for 1 hour or until done; let cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard shells.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until well blended. Add potato pulp, pepper, and salt; cook over medium heat until thick and bubbly, stirring frequently. Add cheese, stirring until cheese melts. Remove from heat; stir in sour cream.

Per serving: 215 Calories (kcal); 6g Total Fat; (26% calories from fat); 13g Protein; 27g Carbohydrate; 23mg Cholesterol; 461mg Sodium

Food Exchanges: 1 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Weight Watchers Magazine, September/October 1997

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