Skinny Cream of Mushroom Soup Recipe

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.