Crockpot Bacon Bean Chowder

1 1/2 Cups dried great Northern beans, rinsed
2 Cups water
6 Bacon slices
1 Carrot, chopped
1 Celery stalk, chopped
1 Onion, chopped
1 Potato, peeled & cubed
1 Teaspoon Italian-style seasoning
1/8 Teaspoon ground black pepper
3 (14 1/2 oz) Cans chicken broth
1 Cup milk

Place beans in a large bowl with the water, cover and soak overnight; store in refrigerator.
In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
In a crockpot, combine the carrot, celery, onion, potato, Italian-style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
Cover and cook on LOW for 7 1/2 to 9 hours, or until beans are crisp to tender. Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to crockpot, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.