- Calories 236
- Caloriesfromfat 13%
- Fat 3.5g
- Satfat 1.5g
- Monofat 1.2g
- Polyfat 0.4g
- Protein 13.2g
- Carbohydrate 39.4g
- Fiber 3.3g
- Cholesterol 9mg
- Iron 2.4mg
- Sodium 521mg
- Calcium 172mg
Creamy Potato-Mushroom Soup
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.
esanders's Review
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.
loved the idea, not so much the results