Potato & Bacon Soup - Weight Watchers (Ww)

• 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)

1. Coarsely chop the baked potatoes and set aside.
2. Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
3. Add 1/2 the scallions & garlic to drippings and sautee until soft.
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. Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
6. Add in half-and-half and parsley, return to simmer.
7. Serve w/ remaining green onions & crumbled bacon on top.

russet potatoes, bacon, scallion, garlic, chicken broth, salt, cayenne, parsley

Taken from www.food.com/recipe/potato-bacon-soup-weight-watchers-ww-288440 (may not work)