In a large sauce pan or dutch oven over medium heat crisp the bacon. Take out and leave about 2 Tbsp fat in the pan. Saute Onion and celery until the onion is translucent , add garlic. Add the spices and cook for a minute. Add the flour, cook for 30 seconds. Add the stock and bring to boil. Add your potatoes and cook for 12-15 minutes until softened. Add the heavy cream and bring back to simmer. Kill the heat and add the cheese and bacon back. When the cheese is melted add the chives and serve.