Creamy Potato-Mushroom Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  slices bacon
• 4  cups  chopped cremini mushrooms
• 1⁄2 cup  chopped shallot
• 1 -2  garlic clove, minced (adjust to your taste)
• 3 1⁄2 cups yukon gold potatoes or 3 1⁄2 cups baking potatoes, cubed
• 14  ounces chicken broth (fat free low sodium)
• 2  cups milk (1% low fat)
• 2  tablespoons cream sherry
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

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.