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1
Start heating the chicken broth in a medium stockpot on one side of the stove.
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2
Melt the butter in a heavy bottom pan over medium heat, and start to saute the onion, celery and garlic.
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3
While the vegetables are cooking, place the diced potatoes in the broth, heat to boiling and lower heat to a simmer.
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4
Saute the vegetables, stirring occasionally until tender but not browned, about 10-15 minutes.
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5
When the potatoes are tender, stir the 1/2 cup flour into the vegetables to make a roux.
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6
Stir and cook over medium low heat for 1 minute.
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7
Ladle stock from potatoes into the vegetable roux, 1 ladle at a time, stirring after each addition until smooth and blended.
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8
After about 4 ladles full, or about 1 1/2-2 cups of broth, the roux should be like a very thick sauce.
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9
At this point, pour all of it into the simmering potato broth.
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10
Stir constantly until well blended and thickened.
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11
Add salt and pepper.
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12
Using an immersion blender or a stand blender, puree until of desired consistency.
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13
Keeping the soup on very low heat, add the crumbled bacon, Thyme, and a dash of ground Allspice (optional, but really good).
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14
Heat for 5 to 10 more minutes, taste for seasoning, and serve!
