In a medium sized sauce pan, cook the diced bacon over medium heat until golden and crispy. Removed with a slotted spoon and set aside.
In the saucepan there should be some rendered bacon fat, cook the salmon in this until golden, then remove and set aside. Add the olive oil to the saucepan, then cook the onion and celery gently until softened, you don’t want any colour here.
Add the thyme, then pour in the milk and add the potatoes. Bring to a boil, then reduce hat and gently simmer until the potatoes are really soft and falling apart. This will thicken the soup. Flake the cooked salmon and add half of the salmon and the bacon to the soup. Set some of the crispy golden edges of the salmon aside to use as a garnish.
Bring the soup to a boil, then remove from heat and serve. Sprinkle each soup with the reserved salmon.