Preheat oven to 400 degrees F and bake two of the four potatoes until tender. Remove to cool slightly. Peel the remaining two potatoes and dice into bite sized pieces. In a large Dutch oven cook bacon until crisp. Remove bacon, crumble and reserve for topping. Remove bacon fat but reserve two tablespoons in the pan.
Add the butter to the bacon fat and set heat to medium high. Add the onions and celery and sauté for five minutes.
Add garlic, salt, pepper and thyme and sauté for one minute.
Add flour and reduce heat to medium. Cook stirring often for two minutes.
Add the stock one cup at a time, stirring with a wooden spoon.
Add diced raw potatoes.
Add milk as well as Worcestershire sauce.
Simmer over medium heat until the vegetables are tender, stirring often.
Cut the two baked potatoes in half the long way and scoop out the potato from the skin and add to the soup.
Remove half of the soup and puree, then add back into the soup pot.
Add the cream and remove from the heat. ENJOY!!