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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

loved the idea, not so much the results

September 20, 2017
i love potatoes and mushrooms so expected to love this soup, but i didn't. something was missing, but i can't put my finger on what.  it was just very bland. 

esanders's Review

March 08, 2009
Very easy to make and tastes much richer than a "light" recipe. Last time I made this I only pureed about half of the potato mixture, which gave the soup a chunkier texture similar to a chowder.