Preheat oven to 400°F (200°C). Pierce potatoes with a fork, place on a baking sheet, and bake 45-50 minutes until fork-tender. Cool slightly, then peel and cube.

While potatoes bake, cook the beef bacon or turkey bacon in a skillet over medium heat 5-7 minutes until crisp. Drain on paper towels and crumble once cool.

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook 5 minutes until softened.

Stir in the garlic and cook 30 seconds until fragrant.

Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to cook out the raw flour taste.

Slowly whisk in the chicken broth, then the milk, working out any lumps.

Bring to a gentle simmer, stirring often, until slightly thickened, about 5-6 minutes.

Add the cubed baked potatoes and simmer 8-10 minutes, stirring occasionally.

Reduce heat to low and stir in the heavy cream, cheddar, and sour cream until melted and smooth. Do not boil.

Season with salt and pepper. Mash some potatoes against the pot for a chunkier texture, or blend a portion smooth with an immersion blender.

Ladle into bowls and top with crumbled beef bacon or turkey bacon, extra shredded cheddar, and sliced green onions. Serve hot.