This is a good, hearty soup. But what makes this worth trying, is understanding how it's thickened. By using a pureed high-starch food, soups can be thickened without adding any unnecessary calories or fat. Limited amounts of roux and beurre manie are used more today. But for a lower-fat alternative, use a pureed starch like beans, rice, or barley.
Starchy potatoes work well, but can make stock grainy.
The hot liquids can fly out and stick to you. Use a food mill or vertical blender. Rice half of potatoes. TWO Saute bacon in 4-quart saucepan until crisp. Pour off all but 3 T. bacon drippings.