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    Soup: 4 pt. Baked Potato Soup


    Source of Recipe


    Weight Watchers Magazine, September/October 1997

    List of Ingredients




    2 large baking potatoes --about 1 1/2 pounds
    1/3 cup all-purpose flour
    4 cups skim milk
    1/2 teaspoon pepper
    1/4 teaspoon salt
    4 ounces processed American cheese cubed --like Velveeta light
    1/2 cup fat-free sour cream

    Recipe



    Preheat oven to 400¼F. Bake potatoes at 400¼F for 1 hour or until done; let cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard shells. 3Place flour in a large saucepan. Gradually add milk, stirring with a whisk until well 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. Makes 6 servings.


    Selections:1 B, 1 P/M, 40 C. Points: 4.

    Per serving: 206 Calories; 6g Fat (27% calories from fat); 13g Protein; 25g Carbohydrate; 23mg Cholesterol; 461mg Sodium
    Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates

 

 

 

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