1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon drippings in the pot.

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

3. Sprinkle in the flour and stir well. Cook for 1 minute, stirring constantly, to remove the raw flour taste.

4. Slowly pour in the chicken broth while stirring until smooth.

5. Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat and simmer for 15 to 18 minutes, or until the potatoes are fork tender.

6. Stir in the milk and heavy cream. Warm gently over low heat.

7. Add the shredded cheddar cheese a little at a time, stirring until fully melted.

8. Stir in the sour cream, salt, and black pepper.

9. For a thicker soup, lightly mash some of the potatoes in the pot with a potato masher or spoon.

10. Ladle into bowls and top with crispy bacon, extra cheddar cheese, and sliced green onions before serving.