In a large stock pot, cook celery, carrots and onion until translucent.

Add potatoes to the pot. Add broth to cover.

Whisk together cream of chicken soup and sour cream. Add to potatoes and whisk in heavy cream.

Uncovered, bring to a boil. Reduce heat, cover, and simmer until potatoes are cooked through.

Stir in bacon and cook for 5 more minutes, uncovered.

Serve and enjoy!!