Loaded Potato Soup

I recently found a post with Disneylands Loaded Potato soup. I modified the original recipe to fit our needs as a family and it turned out great! Some of the issues with the original recipe I found is that I don't use really fatty bacon. I had to add oil to my pot to help the potatoes, onions and carrots to cook correctly.  We used half the potatoes that it called for and that was even a lot! I didn't end up using any other seasonings, but I think next time I might try it was a little garlic powder. This is going to be a regular at our house! 
I didn't take any pictures this time, but here it is.

1/2 pound bacon, roughly chopped
2 tbs of oil
1/4 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 medium red potatoes, diced
1/4 cup flour
2 cups water with 2tbs of chicken boulion mixed in.
Coarse salt, freshly ground pepper, to taste
1 Pint heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat and oil, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

**Tip for a sub for the Whipping cream, try a can of evaporated milk. You may have to add more flour to get the right consistency, but it's a great alternative.