Skinny Cream of Mushroom Soup

Ingredients

• 2 slices bacon, chopped
• 1 cup peeled and cubed potatoes
• 1/3 cup chopped onion
• 1 cup chopped assorted mushrooms
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 cups water
• 1/2 cup milk
• 1 sprig fresh thyme
• 1 1/2 tablespoons all-purpose flour
• Salt and coarsely ground black pepper to taste

Directions

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.

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.