Creamy Potato Mushroom Soup


  • 2 bacon slices
  • 4 cups chopped mushrooms
  • 1/2 cup chopped shallots
  • 3 1/2 cups cubed Yukon Gold or baking potato
  • 1 (14 1/2-ounce) can fat-free chicken broth, divided
  • 2 cups 1% low-fat milk
  • 2 tablespoons sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside
  2. Add mushrooms and shallots to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  3. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender.
  4. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated
  5. Ladle soup into bowls; top with crumbled bacon.


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