Creamy Potato Soup (Low calorie)

So I managed to sneak in a little walk/jog after work today (much needed & surprisingly without rain, it IS fall in Seattle mind you) and then came home to cook one link of Chef Bruce Aidells Chicken & Apple smoked sausage (180 calories a link) with a cut red apple (sadly was still a bit green).  But it was still great with the sausage (damn QFC sample ladies got me).  ha

As you can tell, I'm back to wanting to cook/bake BUT with the low calorie recipe books again.  Hey, its hard staying under 110 lbs. (which I think I keep bouncing to, since I can't control the snacking).  UGH...
As I ate, I pulled out the recipe book and looked what I had in the cabinet that needed to be used before the expiration dates (don't tell me you haven't done this too)? 

The sack of potatoes called to me though, but I didn't want to make the standard (cheese added) version.  Found this one instead and as we all know, a good potato soup is best the 2nd day (as it sets up in the fridge).  We tasted to make sure it was worth keeping though and I'm proud to admit that even my finicky daughter said, "Yummy"...   The recipe asks for mushrooms, which I omitted since I knew daughter wouldn't eat them.

Creamy Potato-Mushroom Soup

2 bacon slices (we used the pre-cooked low sodium/low fat Kroger version, adding extra)
2 (8-ounce) packages cremini mushrooms, diced (again WE omitted)
1/2 cup diced shallots (again I didn't add as much for daughters sake, but enough for great taste)
3 1/2 cups cubed Yukon gold or baking potato
1 (14 1/2 ounce) can fat free less sodium chick broth, divided (pictured version)
2 cups 1% low-fat milk (used 2%)
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon black pepper

1.  Cook bacon in a dutch oven over medium heat until crisp.  (ours required just a skillet).  Remove bacon from skillet; crumble and set aside.  Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until mushroom are soft. 
2.  In pot add potato and broth to pan; bring to a boil.  Cover, reduce heat, and simmer 12 mintues or until potato is very tender.  Place potato mixture in a food processor; process until smooth.  Return to pan.  Add mushroom mixture, milk, sherry, salt and pepper.  Cook over low heat, 10 minutes or until throroughly heated.  Ladels soup into bowls, add each serving with crumbled bacon.
Yield:  7 servings (1 cup each)

CALORIES:  145; FAT 3.6 g; Protein .5g; Carb 22.6g; Fiber 2.1g; Chol 6mg; Iron 1.5g; Sodium 400mg; Calc 99mg.

Mmmmm, but put in fridge to set up for lunch tomorrow!!