Creamy Potato-Mushroom Soup - cooking recipe

Ingredients

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

Preparation

Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon from pan; crumble and set aside.
Add mushrooms , shallots and garlic 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 heat, and simmer.
Place potato mixture in a food processor or blender, and process until smooth.
Return the potato mixture to the pan.
Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
Ladle soup in to bowls and top with crumbled bacon.