Creamy Potato-Mushroom Soup |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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