Portobello Mushroom and Sweet Potato Soup
Ingredients35 m servings 191
- Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
- Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
- Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.
- Cook's Note:
- This is easily adapted into a vegetarian dish by substituting vegetable broth for chicken broth and omitting the bacon.
Per Serving: 191 calories; 9.6 19.2 8.9 23 1181 Full nutrition
ReviewsRead all reviews 4
Excellent soup! I doubled the recipe for a potluck and it was almost all gone. I didn’t add the bay leaf as I was out. I used 3 sweet potatoes. I used 1/2 low sodium chicken broth and 1/2 re...
So delicious! I will definitely make this again and again. I didn’t have Gouda so I used mozzarella instead. Everything else was as recipe directed. I will admit though that the finished product...