Peel and dice the potatoes. Set aside.

Cook bacon until crispy. Remove and set aside, reserving for topping. Leave about 2 tablespoons of bacon grease in the pot.

Add the potatoes to the pot with the bacon grease and cook for about 5 minutes, stirring occasionally.

Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.

Use an immersion blender to blend about ⅓ to ½ of the soup to thicken it, leaving some chunks of potatoes and veggies.

Stir in the oat milk and heat through.

Serve warm, topped with reserved bacon and chives (if using).