1. Saute the bacon in a 6 quart stockpot over medium heat for about 5 minutes, stirring to keep from sticking

2. Add he carrot, onion, garlic, and 2 TBSP of the butter, and cook until the onion becomes transparent (about 5 minutes)

3. Add the bay leaves, sauce, and salt

4. Add the potatoes and stock and cook over medium heat until the potatoes are tender (30-45 minutes).

5. Turn off the heat and allow to sit

6. Melt the remaining 4 TBSP of butter in a small saucepan over low heat. Add the flour and stir to make a paste

7. Gradually add the heavy cream to the paste, string constantly until thoroughly combined and smooth

8. Add 1 cup of the broth to the cream mixture, continuing to stir constantly until very smooth

9. Add the cream-broth mixture to the soup, stirring well

10. Warm the soup slowly over medium heat, stirring regularly until it has thickened to a creamy consistency