Creamy Potato Bacon Soup

I tried a new recipe for Potato Soup.  My first impression is that it wasn't as good as my Vegetable Chowder (well honestly, hardly anything is!), but it is easier and it was really good.  Especially the leftovers are delicious.

Creamy Potato Bacon Soup
4-6 rashers of bacon, cooked and chopped (or you can use the pre-cooked bacon)
1 clove garlic, minced or crushed
I onion, chopped
1 quart water with 2-3 Tablespoons Better Than Bullion ( I like to use a mixture of chicken and ham)
4 potatoes, peeled and diced
2 carrots, peeled and diced
1 green pepper, chopped
1-2 stalks celery, chopped
2 cups half and half
Salt and Pepper as needed (If you use more bullion and tabasco, you may not need any)
Tabasco sauce, several shakes to taste

In the bacon fat (or oil), cook the onion until soft.  Add the garlic at the end and cook for about a minute.  Meanwhile, heat the water with the bullion in the microwave.  Mix well and pour into the pot.  Add the other vegetables.  Boil until the veggies are soft.  Add the cream and heat through, but do not boil.  Taste to correct seasonings.    Serve with a crusty bread.