Creamy Potato-Mushroom Soup

Ingredients

• 2 slices bacon 
• 3.5 cups baking potato cubed
• 4 cups cremini mushrooms chopped
• 14.5 ounce chicken broth fat-free divided canned
• 2 cups milk 1% low-fat
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 2 tablespoons cooking sherry 

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from skillet; crumble and set aside.
3. Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft.
4. Remove from pan; set aside.
5. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender.
6. Transfer potato mixture to a food processor; process until smooth. Return to pan.
7. 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.