Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Plus+ 5 Per Serving
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Garlic Potato Soup
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap
each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool for 10
Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins. Cook
bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and
minced garlic, and saute 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a
Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process
until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly
heated. Remove from heat, and stir in chopped parsley.
Yield: 7 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION: Calories 199; Protein 7.8g; FAT 3g; Carbs 38g; Fiber 3.9g;
Cholesterol 5mg; Sodium 300mg