Cook bacon thoroughly in the bottom of a large pot.
Then crumble. Add to the bacon: peppers, onion, garlic
and carrot. Saute on medium heat until vegetables are
soft. Add chicken broth and let simmer. In a separate
pot, boil potatoes in water until tender. (About 15
minutes.) Drain and add to soup. Add cream, cheese,
salt, pepper and thyme. Bring to a boil. Prepare roux
by melting butter and stirring in flour to make a paste.
Cook over medium heat for about 5 minutes. Add roux
to soup mixture, stirring to desired thickness. Add
shredded chicken, stir and serve!