Step 1

Cook bacon in a dutch oven until crisp. Remove to a paper towel lined plate. Don't drain the drippings.

Step 2

Add the butter to the pan and melt over medium heat.

Step 3

Add the celery, onion, carrots, garlic, thyme and salt.

Step 4

Saute for about 10 minutes, stirring frequently to prevent scorching.

Step 5

Add the chicken stock and bring it to a boil. Cover and reduce heat to simmer.

Step 6

Simmer for 30 minutes.

Step 7

Add the milk/cream and remove from the heat to cool slightly.

Step 8

Puree the soup with either an immersion blender or in a conventional blender (or a Ninja)

Step 9

Return the soup to the pan to reheat.

Step 10

If you prefer a thicker soup, add the potato flakes, starting with 1/2 cup.

Step 11

Chop the bacon and add about 1 tbs to the top of each bowl of soup.

Step 12

Makes about 7 cups