Skinny Cream of Mushroom Soup

Ingredients

• 2 slices bacon , chopped
• 1 cup peeled and cubed potatoes
• 0.33 cups chopped onion
• 1 cup chopped assorted mushrooms
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 1.5 cups water
• 0.5 cups milk
• 1 sprig fresh thyme
• 1.5 tablespoons all-purpose flour
• salt and coarsely ground black pepper to taste

Instructions

1. 1

   Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.

2. 2

   Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.