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Recipe for Weight Watchers Potato Soup

Recipe for Weight Watchers Potato Soup

This Weight Watchers Potato Soup recipe is the perfect blend of hearty comfort and healthy eating. Designed for both health-conscious individuals and those craving something warm and satisfying, this recipe for weight watchers potato soup delivers all the creamy, rich flavor of traditional potato soup for WW recipe without the guilt. It fits seamlessly into your Weight Watchers plan with low points per serving. Plus, thanks to the use of frozen hash browns, it’s incredibly easy to prepare, making it a quick, weeknight-friendly option for your meal rotation.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (30 oz) bag of frozen hash brown potatoes (plain)
  • 2  (14 oz) cans of 98% fat-free chicken broth
  • 1 (10.5 oz) can of 98% fat-free cream of chicken soup
  • 1  cup nonfat milk
  • 1  (8 oz)  package of low-fat cream cheese (⅓ less fat)
  • 1 small onion, finely chopped
  • ½ teaspoon black pepper
  • Optional toppings: chopped green onions, turkey bacon bits, reduced-fat shredded cheese

Equipment

  • Large Pot / Dutch Oven To cook and simmer the soup
  • 1 Wooden Spoon or Heat-Resistant Spatula To stir during cooking
  • 1 Cutting Board For chopping the onion
  • 1 Kitchen Knife To finely chop the onion
  • 1 Measuring Cups To measure broth and milk
  • 1 Can Opener To open the soup and broth cans
  • 1 Ladle To serve the soup

Method
 

  1. Combine Base Ingredients: In a large pot, mix the frozen hash browns, chicken broth, cream of chicken soup, chopped onion, and black pepper.
  2. Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
  3. Add Dairy: Stir in the nonfat milk and cream cheese. Continue to cook on low heat, stirring until the cream cheese is fully melted and the soup is creamy.
  4. Serve: Ladle the soup into bowls and top with optional garnishes like green onions, turkey bacon bits, or reduced-fat shredded cheese.

Notes

  • Use Plain Hash Browns Only
    – Make sure the frozen hash browns have no added oil or seasoning to keep the points low and the flavor clean.
  • Let the Cream Cheese Soften
    – To avoid lumps, let the cream cheese sit at room temperature for 10–15 minutes before adding it to the hot soup.
  • Don’t Skip Stirring
    – Regular stirring, especially after adding dairy, prevents sticking or burning at the bottom of the pot.
  • Adjust Consistency
    – If the soup feels too thick, you can add a splash of extra broth or nonfat milk. If too thin, simmer uncovered for a few extra minutes.
  • Slow Cooker Option
    – Combine everything except the milk and cream cheese and cook on low for 6–8 hours. Add the dairy in the last 30 minutes and stir well.
  • WW Points May Vary
    – Always double-check WW points using your specific app version, as different ingredients/brands may vary slightly.
  • Best Served Fresh
    – The soup tastes best freshly made. If reheating, do it gently over low heat to prevent dairy separation.
  • For a Smooth Texture
    – You can blend a portion of the soup with an immersion blender and then stir it back in for extra creaminess (optional).