In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep about two tablespoons of the bacon fat in the pot for incredible flavor.

Add your diced onions to the bacon fat and cook until they are soft and translucent, which usually takes about five minutes. Stir in the minced garlic and cook for just another minute until you can smell that wonderful aroma.

Sprinkle the flour over the onions and garlic. Stir constantly for about two minutes to cook out the raw flour taste. This is what gives our soup that thick, luxurious body.

Slowly pour in the chicken broth and milk while whisking to ensure there are no lumps. Add your cubed potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 to 20 minutes or until the potatoes are fork-tender.

For a smoother texture, you can use an immersion blender to partially blend the soup or use a potato masher for a chunkier style. Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is silky.

Fold in half of your crispy bacon bits. Taste the soup and add salt or pepper as needed. Ladle the hot soup into bowls and top with the remaining bacon, cheese, and fresh green onions.