Saute the bacon in a soup pot until it becomes crispy. Take out of the skillet and put aside. Remove the majority of the bacon grease from the pan without washing it. Put the carrots, celery, and onion back into the pan and bring it back up to medium heat.
Add the diced potatoes, salt, pepper, and any other spices you choose after stirring and cooking for two minutes.
After adding the broth, bring to a gentle boil.
After 10 minutes of cooking, the potatoes should begin to soften.
Add the milk and flour, whisking constantly, to the saucepan.
Add 5 more minutes of cooking time.
With care, remove ½ to ½ of the soup and mix or process it in a food processor until it becomes smooth.
Be cautious not to burn yourself when you add this back into the pot.
Add the crumbled bacon, reserving a little for topping.
Garnish each dish with a sprinkle of cheese, some bacon, and parsley.
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