Step 1

Add potatoes to a large baking tray and stab each one a few times with a fork. Coat in a drizzle of oil and a good pinch of salt and pepper. Bake in the oven at 200C/390F for 1 hour, or until deep golden, crispy and soft right through the centre (timings will depend on size of potatoes, so just be vigilant).

Step 2

With about 20mins to go, add the bacon to a large pot over low-medium heat and fry until crispy with most of the fat rendered down. Remove bacon and dice just before needed, leaving the excess fat in the pot. Raise heat slightly to medium and add in celery, onion and garlic. Gently sweat it all down until soft and just starting to pick up colour, adding a dash more oil if needed.

Step 3

Once the potatoes are cooked and are cool enough to handle, slice each one into 4 wedges (consider 6 if the potato is very large), then scoop the potato out of each wedge and place it into a bowl to one side. Place the leftover skins back on the baking tray and coat in a drizzle of olive oil and a good pinch of salt & pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy.

Step 4

Add the potato to the pot and pour in all of the chicken stock and 1/2 cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth. Stir in the cream and bring to a gentle simmer, then season with 1/2 tsp salt & 1/4 tsp black pepper (or to taste). Turn off heat and stir in 1 cup cheddar, then use the extra milk to thin out the soup to your liking.

Step 5

Serve individual portions with cheddar, bacon, a dollop of sour cream and a sprinkling of chives. Enjoy!