Step 1

In a large pot or Dutch oven, cook bacon until crispy.

Step 2

Remove to paper towel lined plate and keep about ¼ cup pan dripping in pot

Step 3

Add butter and melt

Step 4

Saute onions, carrots, celery, and garlic for about 5 minutes.

Step 5

Sprinkle flour over vegetables and whisk for about 2-3 minutes. Remove pot from heat and slowly whisk in the chicken broth until smooth.

Step 6

Return to heat and add in the bouillon cube, thyme, bay leaf, salt, pepper, and potatoes.

Step 7

Bring to a boil and reduce heat to simmer for about 20 minutes, or until potatoes are fork tender.

Step 8

Add in the cooked chicken and heavy whipping cream.

Step 9

Simmer over medium heat for about 10 minutes.

Step 10

Adjust seasonings according to desired taste and serve in bowls with desired toppings.