Comfort food meets smart choices. This creamy, cheesy, bacon-topped soup tastes indulgent — but we’ve trimmed the calories and WW points without losing the flavor. 🙌
🕒 Total Time: 40 min | 🍽 Servings: 6
WW Points: ~6 points per serving
🧂 Ingredients:
- 4 slices center-cut bacon 🥓
- 1 small onion, chopped (about 1 cup)
- 4 cups reduced-sodium chicken broth
- 2 lb (about 4 medium) Yukon gold or russet potatoes, peeled & cubed
- 2 tbsp light butter (like Land O’Lakes Light)
- 3 tbsp all-purpose flour
- 2 cups skim milk
- 1 cup unsweetened almond milk (or more skim milk)
- ½ tsp salt
- ½ tsp black pepper
- ½ cup diced lean ham (optional – adds flavor!)
- ½ cup light sour cream (or nonfat Greek yogurt)
- 1 cup reduced-fat shredded cheddar cheese
- ¼ cup sliced green onions
👩🍳 Instructions:
- Cook the bacon in a large pot or skillet over medium heat until crisp. Remove and crumble; set aside.
- Sauté the onion in 1 tsp of the bacon drippings (or a light mist of cooking spray) until soft, about 5 minutes.
- Add potatoes & broth, bring to a boil, then reduce heat and simmer until potatoes are tender (10–12 minutes).
- Make the roux: In a small saucepan, melt light butter. Whisk in flour until smooth. Slowly whisk in the milk until creamy and thickened.
- Combine: Pour the roux into the pot with potatoes. Add salt, pepper, and ham (if using). Stir until the soup thickens slightly.
- Finish: Stir in light sour cream and cheddar until melted and creamy.
- Serve: Top with crumbled bacon, a sprinkle of cheese, and green onions. 🧀🌿
💡 Tips:
- For extra creaminess, mash a few potatoes right in the pot.
- Skip the ham if you want to reduce sodium and points.
- Freeze leftovers in single portions — perfect for cozy nights.
🧠 WW Point Breakdown (per serving, ~1½ cups):
- Potatoes: 4 pts
- Light butter & flour: 1 pt
- Bacon: 1 pt
- Light sour cream & cheese: 1 pt
✅ Total: ~6 WW points per serving
