1. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel lined plate and leave about 1 tablespoon of bacon drippings in the pot.

2. Add the butter to the pot, then add the diced onion. Cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

3. Sprinkle in the flour and stir well to coat the onions. Cook for 1 minute.

4. Slowly pour in the chicken broth, then the milk and heavy cream, stirring constantly until smooth.

5. Add the diced potatoes, salt, and black pepper. Bring the soup to a gentle simmer.

6. Reduce the heat to medium low and cook for 20 to 25 minutes, until the potatoes are very tender.

7. Lightly mash some of the potatoes in the pot to thicken the soup while still leaving chunks for texture.

8. Stir in the shredded cheddar cheese a little at a time until melted and smooth.

9. Stir in the sour cream until fully blended.

10. Taste and adjust seasoning if needed.

11. Serve hot topped with crispy bacon and sliced green onions.