In a big pan add a little oil and cook the bacon until crispy. Remove from pan and cut into little pieces.
Chop the onion, celery, carrots and potatoes into small pieces and add to the fat in the pan. Cook gently for a few minutes.
Add the stock and seasoning and simmer for about ten minutes until the vegetables are soft.
Whisk the flour and milk together and add to the soup. Cook for five minutes.
Place the soup into a blender and blend until it is the right consistency. You may need to do this in several batches.
Add the soup back into the pan, warm though and stir the cream in.
Season to taste.
To serve add the soup to the bowl and then add a sprinkling of bacon bits and some grated cheese.