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Creamy Potato-Mushroom Soup

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

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

Nutrition 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

How to Make It

  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; saute 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.