Rinse potatoes and use a fork to poke holes all over the potatoes. Place potatoes in the oven (on a baking sheet or right on the oven rack) and bake for 60 minutes or until they are fork-tender. Set potatoes aside until they're cool enough to touch.
Slice the potatoes in half lengthwise and scoop out the inside of the potatoes. Place the potato flesh in the bowl of a stand mixer.
Using the whisk attachment, whip the potatoes until all the lumps are gone, or leave some lumps depending on the texture you'd like for your soup.
Heat a dutch oven or large pot on the stove over medium heat. Place bacon into the pot and cook until crispy. Remove the bacon and set aside on a paper towel-lined plate.
Drain bacon grease, leaving 1 tablespoon in the pot.
Add the onion, jalapeno, and celery to the pot and cook for 2-3 minutes until tender. Cover the pot and reduce the heat to low. Cook the vegetables for 15 minutes.
Add the whipped potatoes to the pot and stir. Slowly stir in the chicken stock.
Bring the soup to a simmer over medium heat. Then reduce heat to low and cook for 5 minutes.
Stir in the heavy cream and cream cheese. Make sure to break up the cream cheese so that it melts all the way.
Add back in most of the bacon, leaving some out to garnish each bowl with. Season with salt and pepper to taste.
Spoon soup into a soup bowl or bread bowl and garnish with bacon, cheese, chives, and jalapeno slices. Serve warm.
Nutritonal information is for soup only - garnishes and bread bowls are not included.