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Creamy Potato-Mushroom Soup




Source of Recipe


Cooking Light






List of Ingredients



• 2 bacon slices
  
• 4 cups chopped cremini 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
  






Instructions



1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
   
2. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender. 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. Ladle soup into bowls; top with crumbled bacon. Yield: 4 servings (serving size: 1 1/2 cups).
   
   
3. CALORIES 236 (13% from fat); FAT 3.5g (sat 1.5g, mono 1.2g, poly 0.4g); PROTEIN 13.2g; CARB 39.4g; FIBER 3.3g; CHOL 9mg; IRON 2.4mg; SODIUM 521mg; CALC 172mg