Creamy Bacon and Potato Soup

Cook the bacon in a large pot until crisp.

Remove the bacon and leave about 1 tablespoon of bacon fat in the pot.

Add the onion, carrots, bell pepper, and garlic and cook until softened.

Add the potatoes and chicken broth.

Bring to a boil, then reduce the heat and simmer for 15–20 minutes.

Stir in the heavy cream and most of the cooked bacon.

Simmer for 5 minutes and season with salt and black pepper.

Stir in the parsley and top with the remaining bacon before serving.