Creamy Potato-Mushroom Soup

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This creamy potato-mushroom soup is easy, hearty, and delicious.  Top with crumbled bacon and serve with crusty French bread.
4 servings (serving size: 1 1/2 cups)


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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


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; saute 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 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.

Created date

September 1997

Nutritional Information

Calories 236
Caloriesfromfat 13 %
Fat 3.5 g
Satfat 1.5 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 13.2 g
Carbohydrate 39.4 g
Fiber 3.3 g
Cholesterol 9 mg
Iron 2.4 mg
Sodium 521 mg
Calcium 172 mg