6 slices Thin Bacon, Cut Into 1-inch Pieces (save bacon to crumble as a topping before serving)
1 large vidalia onion diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 medium potatoes, peeled and diced
8 cups regular chicken broth
3 Tablespoons All-purpose Flour
1 cup whole Milk
1 cup Heavy Cream
1/2 teaspoon Salt, More To Taste
Freshly ground Black Pepper To Taste
1/2 teaspoon cayenne pepper
2 tablespoons Minced Fresh Parsley
Grated pepper jack cheese
Cook bacon in a soup pot over medium heat and cook until crisp and fat is rendered.
Remove the bacon and save for later.
Pour off most of the grease leaving a coating in the pot and add the onions, carrots, and celery and cook on medium-high heat.
Stir and cook for 5 minutes or so, add the diced potatoes.
Cook for 2 minutes, seasoning with salt, pepper.
Pour in the broth and bring it to a gentle boil.
Cook for 10 minutes, or until the potatoes are starting to get tender.
Mix the flour and the milk in a jar with a lid and shake until blended, then pour into the soup and allow the soup to cook for another 5 minutes.
Stir. Remove 2/3 the soup and blend in a blender/food process until completely smooth. NOTE: If you use an immersion blender then remove 1/3 of the soup, veggies included and blend whats in the pot then until smooth. Pour back into the soup pot and stir to combine. Let it heat back up as you taste and add cayenne seasoning, garlic salt and adding more salt and pepper to taste.
Stir in cream, then stir in parsley.
Serve and garnish with freshly grated cheese and crisp, crumbled bacon.