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In a large pot or large Dutch oven, cook bacon until crispy. Remove to paper towel lined plate and keep about ¼ cup pan drippings in pot.
Add butter and melt. Saute onions, carrots, celery, and garlic for about 5 minutes.
Sprinkle flour over vegetables and whisk for about 2-3 minutes. Remove pot from heat and slowly whisk in the chicken broth until smooth.
Return pot over medium heat and add in the bouillon cube, thyme, bay leaf, salt, pepper, and potatoes.
Bring to a boil and reduce heat to simmer for about 20 minutes, or until potatoes are fork tender.
Add in the cooked chicken and heavy whipping cream, stirring to combine. Simmer over medium heat for about 10 minutes.
Adjust seasonings according to desired taste and serve in bowls with desired toppings.