Skinny Cream of Mushroom Soup


  • 2 slices bacon, chopped
  • 1 cup peeled and cubed potatoes
  • ⅓ cup chopped onion
  • 1 cup chopped assorted mushrooms
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups water
  • ½ cup milk
  • 1 sprig fresh thyme
  • 1 ½ tablespoons all-purpose flour
  • salt and coarsely ground black pepper to taste
  • Directions

  • Step 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.


  • Step 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.

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