Creamy Potato-Mushroom Soup

• 2 slices bacon
• 4 cups chopped cremini mushrooms
• 1/2 cup chopped shallot
• 1 -2 garlic clove, minced (adjust to your taste)
• 3 1/2 cups yukon gold potatoes or 3 1/2 cups baking potatoes, cubed
• 14 ounces chicken broth (fat free low sodium)
• 2 cups milk (1% low fat)
• 2 tablespoons cream sherry
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan; crumble and set aside.
3. Add mushrooms , shallots and garlic to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
4. Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
5. Place potato mixture in a food processor or blender, and process until smooth.
6. Return the potato mixture to the pan.
7. Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
8. Ladle soup in to bowls and top with crumbled bacon.

bacon, cremini mushrooms, shallot, garlic, gold potatoes, chicken broth, milk, cream sherry, salt, black pepper

Taken from www.food.com/recipe/creamy-potato-mushroom-soup-151603 (may not work)