Baked Potato Soup

Yield: 6 servings (1-1/2 cups each); 4 points per serving

2 Large baking potatoes(about 1 1/2 pounds)

1/3 Cup all-purpose flour

4 Cups skim milk

1/2 teaspoons pepper

1/4 teaspoons salt

4 ounces light processed cheese, cubed(such as Velveeta Light)

1/2 Cup Fat-Free Sour Cream

Preheat oven to 400F. Bake potatoes at 400F for l 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 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.

Make ahead tips: Bake potatoes a day or two in advance and remove pulp. Store pulp in a airtight container in refrigerator. With the baked potato pulp ready to go this soup takes only minutes to prepare. Also you can purchase Plain Baked Potatoes from Wendy's or Burger King it take about 3 for 1 1/2lbs. Also measure them on a scale.

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Roasted Garlic Potato Soup

Yield: 4 servings

2 cups skim milk

1 1/2 cups water'

1/2 of a 7.6-oz package roasted garlic instant mashed potatoes

1 cup (4 oz) shredded reduced-fat sharp Cheddar cheese, divided

1/4 tsp. pepper

Combine milk and water in a large saucepan; bring to a boil. Remove from heat, add potatoes and whisk until well blended. Add 3/4-cup cheese and stir until cheese melts. Spoon evenly into 4 bowls and sprinkle with remaining cheese and pepper.

Per serving: 219 calories, 7.6 g fat, 1 g fiber, 609 mg sodium

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Core Potato Soup

1 onion, chopped

2 stalks celery, chopped

2 (14.5 ounce) cans fat-free chicken broth

5 potatoes, peeled and cubed

1 pinch dried parsley

1 teaspoon garlic powder

salt and pepper to taste

1 1/2 cups skim milk

Coat a large pot with cooking spray and place over medium heat. Add the onion and celery and saute for 10 minutes, or until onion is tender. Add the broth and potatoes and stir well. Now stir in the parsley, garlic powder and salt and pepper to taste.

Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the milk and continue to simmer for 10 minutes.

Scoop out about 2 cups of soup (more potatoes than broth, if possible) and puree. Return mixture to the pot. Stir through and reheat.

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Canadian Bacon & Potato soup

Yield: 7 servings

2 medium onions, chopped

4 medium potatoes, peeled and quartered

2 cups fat-free chicken broth

1 can fat-free evaporated milk

5 slices Canadian bacon, chopped

1 packet Butter Buds

1/4 teaspoon salt

1/8 teaspoon pepper

7 tbsp. fat-free sour cream

1/3 cup minched chives

In a large saucepan or Dutch oven coated with NS cooking spray, saute onions until tender. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer 20 minutes until potatoes are tender. Set aside 1 cup potato mixture.

Puree remaining mixture in food processor and return to pan. Stir in milk, bacon, Butter Buds, salt, ppper, and reserved potato mixture. Heat through, but do not boil. Garnish with 1 tbsp. sour cream and sprinkle with chives.

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Potato Soup

Per 1 cup serving: 1 point

1 bag of Ora Ida frozen O'brien Potatoes

1 Pioneer Country Gravy

3 Cans Chicken Broth

Put Potatoes in saucepan with 2 cans of Broth bring to a Boil.

Mix third can with gravy pack and whisk until dissolved. Add gravy mix to it are simmer a while!

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Loaded Baked Potato Soup

Yield: 11 servings; 3 points per serving

4 slices low fat bacon

64 ox. (2 boxes) fat free chicken broth

1 package fat free Country Gravy Mix

2 T cornstarch dissolved in about 1/4c Cold water

30 oz. Ore-Ida Country Style Hash browns shredded potatoes

1/2 c light sour cream

1/2 c Kraft 2@ milk reduced fat Cheddar Cheese

freeze dried chives (optional)

In large kettle, fry bacon till crisp. Remove and drain on paper towels, blotting excess fat. Pour off any remaining fat, but keep the cooked on bottom of the pan drippings. Chop up the bacon and set aside.

Add Chicken broth to pot, and use a wisk to get all the bacon drippings off the pan. Bring to a boil, and then add the gravy mix. You'll need to whisk it pretty good to get the powder fully dissolved.

While at full boil, stir in the corn starch/cold water mixture to thicken base. Add the entire bag of has brown shredded potatoes and simmer until fully heated through and hash browns are warm and softened.

Turn off the heat and stir in the bacon bits, sour cream and the shredded cheese. Add Chives if desired.

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Crockpot Potato Soup

Yield: 6-8 servings; 2 points per serving

6 med. potatoes, diced

3 carrots, sliced

3 ribs celery, chopped

1/2 cup chopped onion

6 cups water

4 chicken bouillon cubes (or 4 tsp granules), or equivalent chicken base

parsley flakes

2/3 cup fat-free evaporated milk

In Crockpot, combine diced potatoes, sliced carrots, chopped celery and onion, water, chicken bouillon, and parsley flakes.

Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high.

30 to 40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk.

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