Use canned salmon, drained and boned, if fresh is not available.
Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onion, carrots, and celery in fat until tender. Add stock and potato, cover, and simmer 10 minutes. Add salmon and simmer 10 minutes longer. Add cream, stir, season with salt and pepper, and heat thoroughly. Garnish with reserved bacon.