1In a 6-8 quart stockpot over medium heat, fry bacon until crisp.
2Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat , cook onions, carrots and celery until the onion s are translucent. Add Potatoes and cook for 4 minutes, stirring occasionally.
3Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 min. Add chicken stock and half of the bacon. Season with salt and pepper.
4Over medium to high heat , bring the soup to a simmer and cook for 25 min. or until the potatoes are soft. mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 min.
5Adjust thickness by adding water or stock. Soup should have a creamy consistency.