In a large heavy bottom pot, add in bacon and brown.

Once browned remove from the pot and reserve about 2 tbsp. of the bacon grease.

Add the onion to the grease and once they start to soften add in the garlic.

Add potatoes and cook for about 5 minutes and then add in the flour cooking for 3-5 minutes.

Add in the chicken stock to deglaze the pot.

Cook until the flour is dissolved.

Add in the milk, heavy cream, salt, and pepper.

Bring the soup to a bowl, reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.

Stir in the sour cream, cheese, and bacon.

Cook for about 7 minutes or until cheese is melted.

Serve when ready.

Garnish with shredded cheese, bacon, and green onion.