Creamy Potato-Mushroom Soup


  • 2 bacon slices
  • 4 cups chopped cremini mushrooms
  • ½ cup chopped shallots
  • 3 ½ cups cubed Yukon Gold or baking potato
  • 1 (14 ½-ounce) can fat-free chicken broth, divided
  • 2 cups 1% low-fat milk
  • 2 tablespoons sherry
  • + 2 more ingredients
    • ½ teaspoon salt
    • ¼ teaspoon pepper

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...

View full recipe at SpringPad


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