Servings: 6

Weight Watcher Smart Points: 26

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • 8 slices bacon, cooked crisp and crumbled
  • 6 Tablespoons butter
  • 2 to 3 carrots, peeled and thinly diced (opt)
  • 1 teaspoon celery salt
  • 2 to 3 celery stalks, thinly sliced (opt)
  • 4 chicken bouillon cubes
  • ½ teaspoon dry mustard
  • 8 tablespoons all-purpose flour
  • 4 cups milk
  • 1 small onion, chopped (opt)
  • *I substitute 1½ teaspoons onion powder instead
  • ½ teaspoon paprika
  • ½ teaspoon cracked pepper
  • 4 to 5 potatoes, peeled and cut into small ½ " cubes
  • 1 teaspoon salt
  • 3 cups shredded cheddar cheese
  • 4 cups water


  1. DIRECTIONSAbout 45 minutes before serving: in a large pot, over medium heat, melt the butter
  2. If adding vegetables, once the butter has melted turn the heat to low.Add diced carrots, celery and onions, (all optional) and cook until tender, about 10 minutes, stirring occasionally.Stir in flour, mustard, paprika, salt, pepper, and stir for about 1 minute.Gradually whisk in milk, water and add the bouillon cubes and the potatoes.Over high heat, heat to boiling, stirring constantly, then reduce heat to low.Cover and simmer ten minutes or until potatoes are tender.Remove saucepan from the heat and stir in the grated cheese, just until melted, or turn heat to lowest temperature.Do not let the soup boil!If you like, top each serving with crumbled bacon, or add directly to your soup .Makes about 8 - 1 cup servings.

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