Step 2

In a Dutch oven, add the bacon, cook over medium heat until nice and crispy, remove to a plate, discard all but 4 tbsp of drippings.

Step 3

Add the onions and celery to the pot with the drippings, cook until tender and translucent, add the garlic, cook one more minute then add the flour and cook for 30 more seconds.

Step 4

Add the stock, cream, potatoes and seasoning, partially cover and simmer on medium low until the potatoes are falling apart tender. Adjust the seasoning to taste then add the bacon back in and serve with toppings of choice.