Creamy Potato-Mushroom Soup

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Total Time
1hr 5mins
Prep
25 mins
Cook
40 mins

This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

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Ingredients

Nutrition

Directions

  1. Cook bacon in a Dutch oven over medium heat until crisp.
  2. Remove bacon from pan; crumble and set aside.
  3. Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  4. Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
  5. Place potato mixture in a food processor or blender, and process until smooth.
  6. Return the potato mixture to the pan.
  7. Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
  8. Ladle soup in to bowls and top with crumbled bacon.