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In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it and set it aside. Leave 2-3 tbsp of the grease in the pot.
Add the butter to the bacon grease. Once it is melted, add in the carrots, onions, celery and garlic. Saute for 5-7 minutes or until softened.
Sprinkle the flour over the vegetables and stir well. Cook it down for 2-3 minutes.
Slowly pour in the chicken broth, stirring constantly to avoid any lumps.
Add the milk, heavy cream, the potatoes and the seasoning. Stir well.
Bring to a gentle boil. Put the lid on and reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally until the potatoes are fork tender.
Use a potato masher to mash up a few of the potatoes.
Stir in the shredded cheese and most of the reserved bacon.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve with optional toppings or just as is!