Creamy Potato-mushroom Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.