Creamy Potato-Mushroom Soup

Name: Creamy Potato-Mushroom Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

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Recipe by heather in Ont

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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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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