In the base of a skillet, cook bacon pieces until crisp. Remove and set aside. In the bacon drippings, saute the onions and celery until softened, 10-12 minutes. Add the garlic and cook until fragrant. Remove from heat.
While sauting, place the potatoes and chicken broth in a pot. Boil over medium heat and then reduce until softened. Add the onion, celery and garlic mixture.
In a microwave safe bowl, combine the cream cheese, gouda and cream of chicken soup. Microwave in 30-second increments until melted and smooth. Whisk into the broth, stirring constantly. Then, stir in the heavy cream. Lastly, add the crisp bacon. Season with pepper, to taste.
