INGREDIENTS

2 thick slices bacon, chopped
1/2 cup chopped onions
1 can (14 oz) reduced sodium chicken broth
2 cups 2% milk
1 large russet potato, peeled and cubed
1/4 tsp salt
1/4 tsp black pepper
1 3/4 cups shredded extra sharp Cheddar cheese, divided
Chopped chives, thyme or parsley (optional)

Directions

1. Cook bacon in a large sauce pan over medium heat until crisp,
stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel.
Set aside.

2. Cook onion in drippings in same sauce pan 4 minutes, stirring occasionally.
Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat;
cover and simmer 15 minutes or until potato is tender.

3. Turn off heat and add 1 1/2 cups of the cheese, stirring until melted.
Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.

Yield: 4 Servings Serving size: 1/4 of Recipe

Weight Watchers PointsPlus+ =10 Per Serving

Nutritional Information

Calories 377
Fat 21.2 g
Cholesterol 62 mg
Carbs 26.5 g
Fiber 2 g
Protein 21.7 g
Sodium 905 mg

Ingredients

2 tbsp olive oil
2 medium onions, chopped (about 1 cup)
5 cloves garlic, minced
6 cups vegetable broth
4 lbs red potatoes, peeled and diced
1 tbsp balsamic vinegar
1/3 cup crumbled blue cheese

Directions

1. Heat olive oil in a 6 quart sauce pot over medium heat. Add onions and garlic and cook until tender.

2. Heat broth and potatoes in sauce pot and bring to a boil.
Reduce heat to low. Cover and cook 30 minutes or until
potatoes are tender.

3. Pour 1/3 of broth mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat twice more with remaining broth mixture. Return all of the pureed mixture to the sauce pot. Stir in vinegar and cheese. Increase heat to medium. Cook 5 minutes or until mixture is hot and bubbling. Season as desired.

Yield: 12 Servings Serving Size 3/4 cup

INGREDIENTS

1 large parsnip, peeled and sliced thin
2 large carrots, peeled and sliced thin
1 large red bell pepper,
cut in 1/2 inch chunks

1 large sweet potato, peeled and
cut in 1/2 inch chunks
1/4 cup light Italian dressing
2 1/2 cups fat free low sodium chicken broth, divided
1 (15 oz) can cannellini beans, rinsed
1/2 tsp ground black pepper
1 cup 2% Shredded Italian Cheese Blend
1/4 cup chopped fresh basil or Italian parsley

DIRECTIONS

1. Preheat oven to 375º F.

2. Spread vegetables onto bottom of 15 x 10 x 1 inch pan. Drizzle with dressing; toss to evenly coat vegetables.
Bake 40 to 45 minutes or until vegetables are tender, stirring after 20 minutes.

3. Add 1/2 cup broth and 1 1/2 cups vegetables to blender; blend until smooth. Pour into a large saucepan. Add remaining broth, remaining vegetables, beans and black pepper.
Bring to a boil over high heat. Simmer on medium low heat 10 minutes, stirring occasionally.

4. Serve topped with cheese and basil or parsley.

Yield: 4 Servings Serving size: 1 1/4 cups

Nutritional Information per Serving

Calories 280
Cholesterol 15 mg
Dietary Fiber 12 g
Total fat 7 g
Sugar 8 g
Carbs 40 g
Protein 17 g
Sodium 790 mg