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Heat a large pot over medium-low heat. Place the chopped bacon in the pot and cook, stirring occasionally, until cooked through. Remove with a slotted spoon (leaving the bacon grease in the pot) and set aside on a paper-towel lined plate for later use.
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In the same pot over medium low heat, add the onion, celery, and carrot, sauteing the vegetables in the bacon grease. Cook for about 5 minutes, until fragrant and the onion is slightly translucent.
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Add the garlic, salt, and pepper, and cook for another minute.
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Sprinkle the flour in the pot, stirring to combine. Cook for about 1 minute, stirring consistently, letting the flour fully absorb the grease in the pot and get a little toasty.
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Slowly pour in the chicken broth a little at a time, stirring consistently, letting the broth thicken.
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Add the oat milk and the potatoes. Bring the mixture to a boil, then cover and reduce heat to low to simmer. Simmer for 20 minutes, then remove the cover and continue simmering for another 5 minutes uncovered.
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At this point, the potatoes should be tender and easily pierced with a fork. Use an immersion blender to blend some of the soup to thicken (around ⅓ to ½), but don’t blend all of the soup – you want some chunks of potatoes and veggies in there.
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Serve the warm soup topped with the reserved bacon and chives (if using). Enjoy!