Baked Potato Soup

  • 4 (8 ounce) cans fat free chicken broth
  • 50 ounces potatoes, diced ( about 3 lbs.)
  • 1 sweet onion, diced
  • 1 Green Pepper
  • 8 oz Mushrooms
  • 4 slices bacon ( crisply cooked)
  • 8 ounces Velveeta reduced fat cheese product
  • 1/4 cup fat free sour cream
  • 2 tablespoons flour
  • 3 tablespoons water
  • Salt, Pepper, to taste
  • 1 Tablespoon Dill
  • Optional Green Onion Garnish

DIRECTIONS

  1. Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
  2. As potatoes are cooking, saute onions, pepper and mushrooms then add to cooking potatoes.
  3. When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
  4. Thicken with the flour and water mix.
  5. Serve and enjoy.
  6. Add spices
  7. Can top with green onion when served
*This is a weight watchers recipe. Original recipe can be found here: www.food.com/recipe/weight-watchers-potato-soup-280699