Created by Luvcookn on April 17, 2013
Step 1: Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.
Step 2: Using slotted spoon, transfer bacon to paper towel-lined plate.
Step 3: Pour off all but 1 tablespoon fat from pot.
Step 4: Cook scallion whites, carrots, celery, and 1/2 teaspoon salt (if using)in bacon fat until vegetables are softened, about 5 minutes.
Step 5: Add flour and cook until golden, 1 to 2 minutes.
Step 6: Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes.
Step 7: Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with lemon pepper or salt and pepper.
Step 8: Sprinkle with bacon and scallion greens.
Step 9: Serve.