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Cook the chopped bacon until crispy, then set aside
In the same pot, sauté the diced onion and celery until softened
Add minced garlic and cook until fragrant
Melt butter and whisk in flour to create a roux
Gradually add the warmed milk and heavy cream, stirring constantly to avoid lumps
Add the chicken stock and bring to a simmer
Add the cubed potatoes and cook until tender
Season with salt and black pepper
Ensure the soup is properly seasoned before adding cheese
Stir in the grated cheddar cheese until melted
Add the cooked bacon and chopped green onion
Garnish with chives, additional cheese, and black pepper before serving