From: JV,ny

Creamy Potato-Mushroom Soup

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 Tbs sherry
1/2 tsp salt
1/4 tsp pepper

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 the pan; set aside.
2. Add potato and broth to the 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.
Makes 4 servings (approx. 1 1/2cups each)

Always a hit with our guests! Enjoy!