Cooking this soup fills the home with a wonderful scent every time. It's a guaranteed favorite.

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon bits and set aside, leaving the drippings in the pot.
Add the butter to the pot. Once melted, add the onion and garlic, sautéing until the onion is translucent.
Stir in the mushrooms and cook until they are golden brown and tender.
Add the diced potatoes to the pot, then pour in the broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
Serve hot, topped with crispy bacon bits and a sprinkle of fresh thyme or parsley.
Variations & Tips
For a vegetarian version, simply omit the bacon and use vegetable broth. You can add a smoky flavor by incorporating smoked paprika. If you prefer a chunkier soup, reserve some of the cooked potatoes and mushrooms before blending, then stir them back into the soup after blending. For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative.