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Rub the potatoes with EVOO and sprinkle with celery salt. Bake at 350 degrees for 1 ¼ hours.
Cook the bacon until extra crispy and reserve the bacon fat. Allow to cool and chop the bacon, set aside.
Once the potatoes cool, dice the potatoes, leaving the skin on in ¼ inch dice.
On a med-high heat and in a large stock pot, melt 2 TBL of the reserved bacon fat and the stick of butter. Once melted, add the chopped onion and cook until translucent.
Add the flour and stir, quickly, to make a roux. Make sure not to burn the flour.
Add the chicken broth, whisking quickly, to prevent the roux from being lumpy. Increase heat to high and simmer. Once the chicken stock comes to a simmer, slowly whisk in the heavy cream. Reduce for 10 minutes.
Slowly return the potatoes back to the soup and bring mixture to a simmer again, allowing the potato starch to thicken the soup. Add the sugar, salt, and pepper.
To serve, top with shredded cheddar, bacon, and chives.
Tip: For a desired thicker consistency, add 4 TBL cornstarch slurry, slowly, while heat is on high and soup is in an active simmer. Whisk constantly while the soup is thickening.