Cook bacon under the grill until crispy. Slice into small pieces and set aside.
Heat the oil in a large saucepan over medium heat; add onion and garlic and cook for 2 or 3 minutes until softened. Stir in flour, salt and pepper; mix well. Gradually add the stock and stir over medium heat until the soup comes to the boil.
Lower the heat; add the chopped baked potatoes and cream. Garnish with chopped bacon, grated cheese and fresh parsley.