Creamy Potato-Mushroom Soup

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

Preparation

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.