Mmmm, a rich and mellow soup that can be a meal in and of it’s self. It’s good enough for guests but easy enough for an everyday family dish. You can lighten the fat content by using low fat cream cheese and all low fat milk instead of using cream and milk.
MAKES: 10 to 14 servings
INGREDIENTS:
4 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces (about 
3 1/2 cups defatted chicken broth
8 ounces cream cheese, cut into bits and softened (chilled cream cheese will be grainy)
6 slices bacon (optional)
1 onion, chopped
12 mushrooms, coarse chopped
1 1/2 cups heavy cream
1/2 cups milk
salt and pepper to taste
sliced green onions (all or just the green top to garnish)
DIRECTIONS:
In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
Remove potatoes from heat, add the cream cheese and mash with potato masher until cream cheese is melted in and mixture is smooth.
In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside.
To bacon fat, add onion and mushrooms, saute until tender. If not using the bacon use a tablespoon of vegetable oil to saute the veggies in.
Add the bacon/onion/mushroom mixture to potatoes.
Stir in cream and milk, salt and pepper. DO NOT BOIL.
Garnish servings with green onions.
Related posts:
- Mushroom and Barley Soup Recipe
- Wild Rice and Mushroom Soup Recipe
- Mixed Mushroom Soup Recipe
- Creamy Roasted Mushroom Soup Recipe
- Creamy Forest Mushroom Soup Recipe
James Raymond…
As I sit here and write this I ponder what the future will bring? Will this solve the problem? Or make it worse?…
Trackback by James Raymond — December 22, 2009 @ 7:42 pm