Potato & Bacon Soup - Weight Watchers (Ww)

Ingredients

• 32 ounces baked russet potatoes, about 4 large
• 4 slices low-sodium bacon
• 1 bunch scallion, sliced thin
• 2 teaspoons garlic, minced

• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1 cup fat-free half-and-half
• 1/4 cup chopped parsley (optional)

Directions

1. 1

   Coarsely chop the baked potatoes and set aside.

2. 2

   Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.

3. 3

   Add 1/2 the scallions & garlic to drippings and sautee until soft.

4. 4

   Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.

5. 5

   Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.

6. 6

   Add in half-and-half and parsley, return to simmer.

7. 7

   Serve w/ remaining green onions & crumbled bacon on top.