Step 1

Cook the bacon until it is crispy, and remove to a paper towel for the grease to drain. Reserve 3 tablespoons of the bacon grease and place into a Dutch oven.

Step 2

Turn the stove up to medium, and saute the carrots, celery, and onion for about 5 minutes in the reserved bacon grease.

Step 3

Add in the chicken stock and potatoes, and cook on a low simmer for about 20-25 minutes, or until the potatoes are fork tender.

Step 4

Reduce the heat to medium-low, and add in the thyme, cream, smoked salmon, and white pepper. Serve immediately with the crumbled bacon on top.