Creamy Potato-Mushroom Soup

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 13%
  • Fat: 3.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.2g
  • Carbohydrate: 39.4g
  • Fiber: 3.3g
  • Cholesterol: 9mg
  • Iron: 2.4mg
  • Sodium: 521mg
  • Calcium: 172mg

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Potato-Mushroom Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy