Add the butter to a large pot or Dutch oven and heat on the stovetop over medium-high heat until the butter is melted.

Add the onion, garlic, and carrots to the pot and saute until slightly softened - about two minutes.

Add the flour and fresh thyme to the pot and stir to combine with the butter.

Add the broth, half and half, and Dijon mustard to the pot and whisk briskly until there are no more lumps from the flour.

Peel and dice the potatoes and add them to the pot, along with the chicken and bacon. Stir to combine.

Once the soup begins to bubble, reduce the heat to medium and place a lid on the pot. Allow the soup to simmer for about 20 minutes or until the potatoes are fork-tender.

Season with salt and pepper to taste.

Ladle the soup into bowls and top with shredded cheese and extra bacon.