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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:
1hr 5mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@heather in Ont
Contributor
@heather in Ont
Contributor
"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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  1. 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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