Directions

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside and drain excess fat.
2. Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
5. Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
6. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.