Loaded Potato Soup Directions:
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In a 12-inch skillet, cook bacon over medium heat for 6–7 minutes until crisp; drain on paper towels. Crumble bacon and set aside. Leave 1 tbsp bacon drippings in the skillet.
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Cook onion in bacon drippings over medium-high heat for 6 minutes until tender.
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In a 6-quart Dutch oven, combine onion, chicken broth, and potatoes. Bring to a boil; reduce heat and simmer 10 minutes until potatoes are tender.
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Meanwhile, melt butter in the skillet over low heat. Whisk in flour until smooth. Cook 1 minute. Gradually whisk in 2 cups almond milk. Pour into potato mixture. Add remaining milk, salt, and pepper. Cook over medium heat, whisking, until thickened and bubbly.
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Stir in ham, half the bacon, sour cream, 1 cup cheese, and 1/2 cup green onions. Cook until heated through and cheese melts.
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Top each serving with remaining bacon, 1/2 cup cheese, and 1/4 cup green onions.
WW Points Calculation:
6 oz center-cut bacon: 6.00
1 1/2 cups onion: 0
6 cups low-sodium chicken broth: 0
2 lb baking potatoes: 0
2 tbsp light butter: 4.00
1/4 cup all-purpose flour: 3.00
4 cups unsweetened almond milk: 1.00
1 tsp salt: 0
1 tsp pepper: 0
1/2 cup 97% fat-free ham: 1.00
1/2 container light sour cream: 2.50
1 1/2 cups reduced-fat cheddar cheese: 6.00
3/4 cup green onions: 0
Total Points: 23.50
Servings: 8
Points per serving: 2.94
Nutrition Information:
Calories 260
Fat 10g
Protein 18g
Carbohydrates 24g
Sugar 3g
Sodium 600mg
I'm waiting for your comments! Enjoy!
