I found this soup online looking for something different to eat and stay on my diet and I hit the jackpot with this one! It is so delicious and yummy! You will never know it's only 2.5 points per cup with cheese, bacon, and sour cream in it. The recipe I found online did not tell me when to add the bacon in so you could either cook the bacon ahead of time and add it in the soup at the end, divide each piece into 3 sections to top off your soup if you prefer a crunchy bacon topping, or sautee it chopped up with the onion in the beginning.
4 cups chicken broth
50 oz potatoes, diced (about 10 cups), I did peel mine too
1/2 onion, diced
6 Tbsp real bacon bits
8oz reduced fat Velveeta cheese, cubed
1/4 cup fat free or light sour cream
2 Tbsp flour (use 1 Tbsp cornstarch or leave out for gluten free)
3 Tbsp water
salt to taste (I add about 1/2 Tbsp)
Sautee onions in a very large pot. Use a little cooking spray to keep from sticking. Add potatoes and broth and bring to a boil. Boil on medium for about 20 minutes, covered. When potatoes are soft, stir in cheese, sour cream, and bacon and simmer until cheese is melted. Combine flour and water until blended and stir into soup. Optional: take a potato masher and smash up some of the potatoes to make the soup thicker.
Crockpot: Add chicken broth, potatoes, onion, and salt to crockpot. Cook on high 4-6 hours or low 8-10 hours. Mix flour with 3 Tbsp water. Turn crockpot on high, if not already, and add cheese, sour cream, bacon, and flour/water. Stir until cheese is all melted and soup thickens. Mash potatoes some if you choose.
WW points: 2.5 points a cup, 12 cups total