Basil Potato Soup

Name: Basil Potato Soup
Ingredients: 1 large onion, finely chopped; 4 shiitake mushrooms (about 1/2 cup) or 4 button mushrooms, sliced (about 1/2 cup); 2 teaspoons olive oil; 3 large potatoes, peeled and thinly sliced (about 4 1/2 cups); 14 1/2 ounces beef broth; 14 1/2 ounces reduced-sodium chicken broth; 1/2 cup buttermilk; 1 tablespoon cornstarch; 2 slices Canadian bacon, chopped; 1 tablespoon basil, chopped (or 1 teaspoon dried); 1/4 cup reduced-fat sour cream (or plain low fat yogurt); fresh basil leaf (optional)

12 ingredients

6 steps

Ingredients

1 large onion, finely chopped
4 shiitake mushrooms (about 1/2 cup) or 4 button mushrooms, sliced (about 1/2 cup)
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (about 4 1/2 cups)
14 1/2 ounces beef broth
14 1/2 ounces reduced-sodium chicken broth
1/2 cup buttermilk
1 tablespoon cornstarch
2 slices Canadian bacon, chopped
1 tablespoon basil, chopped (or 1 teaspoon dried)
1/4 cup reduced-fat sour cream (or plain low fat yogurt)
fresh basil leaf (optional)

Directions

1

Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
2

Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
3

Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
4

Stir in bacon and basil.
5

Cook and stir until thickened and bubbly.
6

Top each serving with sour cream or yogurt and garnish with basil if desired.