In a large dutch oven, fry bacon on medium high heat until crunchy.

Remove bacon from pan and set aside.

Add chicken to pan and toss in bacon grease.

When chicken has browned and is cooked through, add diced onion and garlic, cook with chicken until slightly browned, about 5 minutes.

Add diced pepper and potato, stir into chicken and onion.

Cook until vegetables release liquid and reduce by half, about 10 minutes. Stir occasionally to prevent burning.

Add in beer or stock and bring back to boil, stirring occasionally to prevent burning, about 10 more minutes.

When potatoes are soft, take a masher and softly mash in the pan. You won't mash up all the potatoes - but this will release some of their starch into the soup and thicken it without crushing the chicken.

Add in bay leaves, salt and pepper, and herbs.

Turn heat off to stir in cream.

Slowly swirl in cream and whisk or stir vigorously while adding tto incorporate.

Turn heat back on and let come to a rolling boil, then remove from stove.

Generously season with salt and pepper until happy with seasoning.

Crumble bacon on top.

Serve immediately