Cover the veggies with chicken broth or stock. Bring to a boil and then reduce heat to simmer until the potatoes are fork-tender.
About a half hour before serving, melt butter over medium heat in a saucepan. Whisk in ½ c. flour and cook, whisking constantly for 2-3 minutes to cook off the flour taste. Whisk in milk or cream and bring just to a boil stirring constantly. Sauce will thicken when it is hot enough.
Scoop two cups of broth from the soup pot and whisk it into the butter/flour mixture, then add the whole mixture to the soup pot. Use an immersion blender to blend some of the potatoes to thicken the soup.
When heated and thickened, season with salt and pepper to taste.
Garnish with freshly shredded Cheddar cheese and the bacon.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/the-potato-soup-with-bacon/