Ingredients

• 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   

Instructions

• 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.

Notes

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.