Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside. Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.