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