This creamy potato-mushroom soup is easy, hearty, and delicious. Top with crumbled bacon and serve with crusty French bread.
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
How to Make It
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.