To make this into a vegetarian recipe, I omit the bacon (use olive oil to saute the mushrooms and shallots), and use vegetable broth instead of chicken broth. Bacos are good for a topping, if you want the taste of bacon.

2 bacon slices 4 cups chopped cremini mushrooms 1/2 cup chopped shallots 3.5 cups cubed Yukon Gold or baking potato 1 14.5oz can fat-free chicken broth, divided 2 cups 1% lowfat milk 2 tablespoons sherry 1/2 teaspoon salt 1/4 teaspoon pepper

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; sautee 5 minutes or until the mushrooms are soft. Remove from pan; set aside. 2. Add potato and broth to pan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until heated. Ladle soup into bowls; top with crumbled bacon.