Cook the Bacon: In a Dutch oven or large soup pot, cook the bacon over medium-high heat until crispy, about 10 minutes. Remove the crispy bacon pieces and place them on a paper towel-lined plate. Leave the bacon fat in the pot for added flavor.

Sauté the Vegetables: Add the finely chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Make the Roux: Stir in the flour, garlic, and Italian seasoning, and cook for about 1 minute, stirring constantly. This will help thicken the soup and add flavor.

Add the Broth and Potatoes: Pour in the chicken broth and stir well, ensuring the flour dissolves completely and any browned bits from the bacon are scraped up from the bottom of the pot. Add the cream, diced potatoes, and most of the bacon (reserving a little for garnish).

Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a rapid simmer. Cook with the lid slightly ajar for 20-25 minutes, until the potatoes are tender and beginning to fall apart. Stir occasionally as the soup thickens.

Season and Serve: Season the soup with seasoning salt and pepper to taste. Ladle the soup into bowls and garnish with the remaining crispy bacon. Serve hot and enjoy!