Photo of Loaded Baked Potato with Vegetable Soup by WW

Loaded Baked Potato with Vegetable Soup

Points® value

Meal Items

olive oil

1 tsp(s)

minced garlic

tsp(s), or to taste


¼ cup(s), chopped


¼ cup(s), chopped


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)


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.