In a large Dutch oven over medium heat, cook the bacon until crispy, about 5–7 minutes. Once cooked, remove the bacon and set it aside, leaving the bacon drippings in the pot.

Add 2 tablespoons of unsalted butter to the bacon drippings and melt it over medium heat. Next, toss in the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.

Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables, and whisk constantly for 2–3 minutes to create a roux. Then, remove the pot from heat and gradually whisk in 4 cups of chicken broth until smooth.

Return the pot to medium heat and add the chicken bouillon cube, 1 teaspoon of dried thyme, 1 bay leaf, along with salt and pepper to taste. Then, add the diced Russet potatoes, bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.

Stir in 2 cups of shredded cooked chicken and 1 cup of heavy cream into the pot. Allow the soup to simmer for an additional 10 minutes, stirring occasionally.

Ladle it into bowls and garnish with crumbled bacon, fresh parsley, or cheese as desired.