1Begin by cooking the diced bacon in your soup pot then removing the bacon to paper towels to drain the excess fat. Leave 1/4 cup of fat in the pot.
2Add the onions and garlic,saute until just golden brown,add the potatoes and celery,toss to coat evenly. Saute for 5-10 minutes more,add the bay leaves,salt and pepper. Cover with the chicken broth.
3While the potatoes are cooking,in a separate pan melt the butter and whisk in the flour to create a roux,add the heavy cream,cook on low for 2-3 minutes.
4Add the cream mixture to the potatoes and stir in well. Continue to cook on medium/low for 20-25 minutes. When the soup is done remove from heat and ladle about half into your food processor and blend until smooth. You should remove the bay leaves before doing this step! Combine the two together and add the crispy bacon. Serve immediately with some crispy crumbled bacon as a garnish or perhaps some fresh chopped dill,enjoy!! :)