Pre bake or microwave potatoes until very soft.
Cut bacon into thin strips. Fry in small skillet until browned and very crispy. Reserve 1 Tbsp bacon fat, remove bacon to paper towel lined plate.
Finely dice onion. Chop celery into small pieces. Sauté in bacon fat in soup pot until softened.
Add full carton of vegetable broth. Bring to a simmer and add HALF of the cooked bacon and 1 tsp Worcestershire sauce.
Cut potatoes in half and fluff with a fork. Scrape potato into soup, being careful not to add any skin. Simmer for about 20 minutes, stirring occasionally and breaking any larger potato chunks with the back of a spoon. Taste and season with salt.
Remove pot from heat and slowly stir half of the shredded cheddar cheese into the soup, reserving the rest for garnish. Add ½ cup sour cream in small amounts, reserving ¼ cup sour cream for garnish. Stir a bit of milk into reserved sour cream to thin so it can be drizzled on top of the soup.
Chop parsley and chives. Stir half into the soup right before serving.
Ladle into bowls and drizzle thinned sour cream over top. Garnish with crispy bacon bits, shredded cheese, parsley and chives. Add fresh cracked black pepper if desired.