Weight Watchers Creamy Corn, Potato, And Bacon Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 onion, chopped
1/2 yellow bell pepper, chopped
1 lb potato, peeled and diced
2 1/2 cups reduced-sodium chicken broth
2 cups corn (fresh or frozen)
1/4 cup fat-free half-and-half
2 slices turkey bacon, crisp cooked and cut into 1/2 inch pieces
2 tablespoons chives

Preparation

Heat oil in large saucepan over medium heat.
Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
Add potatoes and broth and bring to a boil.
Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
Stir in corn and cook until tender, about 5 minutes longer.
Remove saucepan from heat and let cool 5 minutes.
Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
Stir in half-and-half.
Reheat over medium heat.
Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.