3½ cups potatoes sliced into cubes
2 bacon slices – you can use a sprinkle of real bacon crumbles instead
½ cup of hashed onions
1 can – 14½-oz. fat-free chicken broth
4 cups of chopped cremini mushrooms
1 tbsp sherry
2 cups 1% low-fat milk
¼ tsp pepper
½ tsp salt
Prep 15 mins | Cook 30 mins | Total 45 mins
Place bacon in a soup pot or Dutch oven and heat until crisp. Crumble the bacon and set aside after removing from skillet. With the bacon drippings in pan, saute mushrooms and onion and stir frequently about 5 minutes or until the mushrooms are tender . Remove the mushroom and onion mixture from pan and leave aside.
Into the pan, bring to a boil potato and broth. Keep covered, lower heat and simmer until potato becomes very delicate about 10 to 15 minutes. Blend the potato mixture in a food processor until smooth. Return to pan. Use alternatively a stick blender right in the pan. Pour milk, mushroom mixture, sherry, salt, and pepper; allow to cook on low about 10 minutes or until entirely heated. After topping with crumbled bacon, serve soup into bowls .
Serves: 4 | Serving: 1-1/2 cups
1.5g sat fat
39.4 g carbs
PointsPlus: 6 | SmartPoints: 5