Baked Potato Soup

This is a weight watchers hack that I'm not sure where is from originally. I had screen capped it on my phone months ago in order to pick up the ingredients at the grocery store. The original called for hash browns, which I switched for fresh red potatoes. It was also meant to be made in a crock pot, but as I don't have one, I cooked it in my good old Le Crueset Dutch Oven in the oven.

6 small/medium red potatoes

1 small onion

1 quart low sodium chicken stock

1 10 oz can of low fat cream of chicken soup

large pinch of black pepper

1 block of low fat or fat free cream cheese

1 cup of skim milk

Preheat oven to 325

Chop up onion, peel and cube potatoes

add the first five ingredients to a dutch oven

cook for one hour, stir, increase oven temp to 350 and return to oven for one hour

add cream cheese and cook for 30 minutes, remove from oven and stir to combine cream cheese into soup

add milk and cook for 15 minutes. 

1 cup = 2 points

can add bacon or green onions for garnish, add one point per garnish.