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

This creamy potato and mushroom soup is a comforting dish that brings back memories of chilly Midwestern evenings spent in the warmth of the family kitchen. The recipe has its roots in the heartland, where hearty soups are a staple during the long, cold winters. This particular version combines the earthiness of mushrooms with the creamy richness of potatoes, creating a dish that's both satisfying and nostalgic. It's perfect for those who seek a taste of home and a connection to simpler times.

This soup pairs beautifully with a slice of crusty bread or a warm, buttery biscuit, perfect for dipping into the creamy broth. A simple side salad with a tangy vinaigrette can add a refreshing contrast to the richness of the soup. For a truly hearty meal, consider serving it alongside a platter of assorted cheeses and cured meats, allowing guests to create their own combinations of flavors.

Servings: 4

4 slices of bacon, chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 large potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh thyme or parsley for garnish

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.

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.