Skinny Cream of Mushroom Soup

1. 1

   Cook the bacon in a stockpot over medium heat until semi-crispy, about 5 minutes.

2. 2

   Stir in the potatoes and the onion and cook until the onion turns translucent, about 5 minutes.

3. 3

   Add the mushrooms, garlic powder, and onion powder; cook and stir until the mushrooms soften, about 5 minutes more.

4. 4

   Pour the water and milk over the mushroom mixture, add the thyme and the flour, and bring to a boil.

5. 5

   Boil until the potatoes are very soft, adding water as needed, about 20 minutes.

6. 6

   Crush some of the potatoes with a wooden spoon to achieve a creamier texture.

7. 7

   Season with salt and pepper.

• Calories 198.09 kcal Moderate
• Protein 9.87 g Moderate
• Carbs 35.73 g Moderate
• Total Fat 2.88 g Low Source
• Saturated Fat 0.84 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 7.24 mg Low Source
• Sodium 297.78 mg Moderate
• Fiber 10.02 g Good Source
• Sugar 12.01 g High
• Added Sugar 7.44 g Moderate
• Calcium 131.69 mg Moderate
• Iron 4.81 mg Good Source
• Potassium 892.33 mg Moderate
• Vitamin A 39.45 mcg_rae Low Source
• Vitamin C 0.5 mg Low Source
• Vitamin D 6.8 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅