Add the bacon to a Dutch oven/soup pot over medium-high heat. Cook until crispy (about 10 minutes).

Once the bacon is crispy, transfer it to a paper towel lined plate. Leave the bacon fat in the pot.

Add the onions, celery, and carrots to the pot and sauté for 5-7 minutes.

Stir in the flour, garlic, and Italian seasoning, and cook for about a minute, stirring nearly constantly.

Stir in the chicken broth, and ensure the flour has dissolved and the browned bits are scraped up from the bottom of the pot.

Add in the cream, potatoes, and most of the bacon (save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.

Cook with the lid slightly open until the potatoes are fall-apart tender (20-25 minutes). Stir every so often. The soup will get thicker the longer you cook it.

Add seasoning salt and pepper as needed. Garnish bowls with the rest of the bacon.