Mushroom & Potato Soup

This creamy soup is full of mushrooms and potatoes making it a hearty choice for supper or as a starter.

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Ingredients:

• 4 slices bacon, diced
• 2 tbsp butter
• 1/2 medium yellow onion diced
• 1 leek, cleaned and sliced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp flour
• 2 cans low sodium chicken broth
• 2 cups red or butter gold potatoes, peeled and diced
• 1 tsp prepared chopped basil
• 1 cup sliced mushrooms - button, crimini, baby bello or portabello
• 2 1/4 cups milk
• 1 cup shredded cheddar cheese

Method

In stock pot melt butter over medium heat and toss in bacon pieces. Cook over medium heat to brown bacon. Remove bacon and hold in a dish for later use. Add onion, leek, garlic powder, salt & pepper to stock pot. Cook until onions are tender and transparent. Remove onions and leek and add to bacon bits. Stir flour in bottom of stock pot. Cook to make a light brown roux. Slowly add chicken broth to roux and stir with a whisk to blend. Add potatoes and basil. Cook on low to medium for 20 minutes. Add sliced mushrooms and milk. Cook on low to medium for an additional 15 to 20 minutes. At service garnish with shredded cheddar cheese.

Notes:

Number of servings: 6-8

Submitted By: mimiranch
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