Instructions

1. Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).
2. Saute onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).
3. Sprinkle the flour over the vegetable mixture and cook for about one minute, stirring constantly.
4. Slowly add the stock and milk, stirring to combine. Then gently add the diced potatoes, seasoned salt and black pepper. Stir.
5. Bring to a low boil then let mixture simmer until the potatoes are tender and can be pierced with a fork.
6. Using an immersion blender, puree the soup to desired consistency. Alternatively, you can puree the soup in a blender in small batches. Never fill the blender container more than halfway full! The steam from the hot soup can blow the top off the bender.
7. If you used the blender, return soup to pan over low heat.
8. Stir in heavy cream, if using.
9. Serve soup with your favorite toppings.