Mushroom Bisque
Mushroom Bisque

Mushroom Bisque


  • 3 spray(s) cooking spray   
  •   1 pound(s) cremini mushroom(s), coarsely chopped   
  • 1/2 tsp table salt   
  • 1/4 tsp black pepper   
  • 1 tsp salted butter   
  •   2 medium uncooked leek(s), chopped, white and light green sections only   
  • 1 tsp minced garlic   
  • 1 tsp rosemary, fresh, minced   
  • 15 oz canned condensed cream of potato soup   
  • 2 cup(s) low-fat milk   
  •   1/3 cup(s) fat-free plain Greek yogurt   
  • 1/2 tsp Dijon Mustard   
  • 1/2 tsp fresh lemon juice   
  • 1 Tbsp chives, fresh, snipped   


  • Preheat oven to 450°F. Coat a large cookie sheet with cooking spray.
  • Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
  • Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
  • Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.


This recipe is easily doubled if you’re serving a crowd.

For a chunkier soup, stir roasted mushrooms in at end instead of blending them with the potato soup and milk.

Serves: 4
  • 5 Pointsplus
  • 6 Smartpoints

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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