Heat a large pot over medium heat with a small drizzle of oil. Add the chopped onion and carrot and cook for about 7 minutes, stirring occasionally, until softened and fragrant.

Add the diced potatoes, water, bay leaves, salt and black pepper. Stir, cover, and bring to a gentle boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are very soft.

While the soup simmers, melt the butter in a separate skillet over medium heat. Add the chopped bacon and cook until lightly golden and crisp.

Add the chopped mushrooms to the skillet with the bacon. Cook for 9–10 minutes, stirring occasionally, until the mushrooms release their moisture and become deeply flavorful. Season with salt, black pepper, garlic powder and dry parsley.

Remove the bay leaves from the soup. Using an immersion blender, blend the potatoes, onion, and carrot until the soup is completely smooth and creamy.

Stir the mushroom and bacon mixture back into the blended soup. Pour in the heavy cream and simmer gently for 2–3 minutes, stirring until everything is well combined and heated through.

Taste and adjust seasoning if needed. Serve hot.