Seasoning salt & pepper or Tony's Seasoningto taste
Instructions
Cook bacon in a Dutch oven or large soup pot over medium-high heat until crispy. Transfer to a paper towel-lined plate and leave the bacon fat in the pot.
Add the onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened.
Stir in the flour, garlic, and Italian seasoning. Cook for 1 minute.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add in the cream, potatoes, and most of the bacon. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
Season the soup to taste with seasoning salt, pepper, or Tony's Seasoning.
Serve hot, garnished with the remaining crispy bacon.