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Wrap washed potatoes individually in the aluminum foil, and bake for 40 minutes at 400F (200C) or until it is tender to the touch. (Leftover baked potato work fine with this recipe too.)
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Cut bacon into small pieces, and cook over the medium heat until it is crispy (a few minutes). Take the pieces out and on the paper towel, and reserve the fat from the bacon.
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Saute onion over medium-high heat with bacon fat for 2-3 minutes, or until they are softer. Season with a pinch or two of salt, then add chopped Leek and cook again for a few minutes before adding sliced mushrooms. When you add mushrooms, let it saute for 5 minutes on a lower heat.
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Pour in low sodium chicken broth (vegetable broth would work just fine.), cover and let it simmer for 5 minutes.
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Meanwhile, spoon out potato flesh and mash as much as you can. Add it to the leek-mushroom mixture. Mix, and add condensed mushroom soup, whipped cream or half and a half, and water.
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Stir and keep the temperature on low. Cover, but mix frequently. Let it simmer for 5-7 minutes. If you like it thinner, just add more water. Season with salt and pepper to taste. At this point, you can use an electric soup masher, or food processor/blender to make it smooth the texture.
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Garnish with reserved bacon bits, chopped scallions, and/or parsley.