06 Jan Baked Potato, Broccoli & Turkey Bacon Soup
BAKED POTATO, BROCCOLI & TURKEY BACON SOUP
This is not what I would classify as a healthy recipe but not unhealthy either. Although I avoid eating processed meats, I do make room in some recipes to enjoy the flavor of turkey bacon. But, because it is high in sodium I use unsalted chicken broth and add back just a little salt to keep it flavorful but at a reasonable sodium level.
- 5 medium russet baking potatoes, scrubbed and pierced
- 1 tsp vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 4 cups no salt added chicken broth (fat free)
- 2 cups non-fat milk
- 8 slices turkey bacon, cooked and chopped
- 1 pound broccoli, chopped
- ½ tsp black pepper
- ¼ tsp salt
- Shredded cheddar for topping (optional)
Preheat oven to 375°F.
Place potatoes directly on oven rack. Bake for about 3/4 hour or until potatoes are tender. Cool slightly. (Alternatively, potatoes can be cooked in the microwave.)
Cut each potato in half lengthwise. Scoop out the potato into a medium bowl leaving a thin layer of potato on the skin. Mash until smooth but not overworking. Set aside. Chop up the skins and set aside.
In a stockpot or Dutch oven, heat 1 teaspoon oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth, milk and mashed potatoes. Bring to a boil then reduce heat. Add potato skins, turkey bacon, broccoli, pepper and salt. Simmer until broccoli is tender.
WW Freestyle™ SmartPoints® value 7*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.