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Photo of Loaded Baked Potato with Vegetable Soup by WW

Loaded Baked Potato with Vegetable Soup

7
Points® value

Meal Items

olive oil

1 tsp(s)

minced garlic

⅛ tsp(s), or to taste

onion

¼ cup(s), chopped

celery

¼ cup(s), chopped

carrots

¼ cup(s), chopped

reduced-sodium chicken broth

1 cup(s), or reduced-sodium vegetable broth

canned diced tomatoes

½ cup(s), with seasoning

cooked corn kernels

¼ cup(s), or canned

plain baked potato

1 medium, heated

cooked broccoli

½ cup(s), steamed

fat-free hard or semi-soft cheese

¼ cup(s)

fat free salsa

2 tbsp(s)

fat free sour cream

2 tbsp(s)

Notes

Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring, until lightly browned. Add onion, celery and carrot; sauté until tender. Add chicken broth (or reduced-sodium vegetable broth), tomatoes and corn, season to taste and simmer until heated through. Meanwhile, make a slit in potato and fill with broccoli; sprinkle with cheese and microwave until cheese melts. Top potato with salsa and sour cream.

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