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Peel & chop the potatoes into small bite-sized cubes.
Boil the potatoes until fork tender (approx 8 minutes), drain, and set aside.
In a large pot, cook the chopped bacon until brown, remove from pot but reserve just over a tablespoon of the grease in the pan.
Add the butter and onion into the bacon fat and cook until onions are soft and translucent.
Add in garlic, cook 1 minute, stirring.
Whisk in flour then slowly add in broth and milk, stirring constantly to ensure there are no lumps.
Stir in cooked potatoes, sour cream, cheese, and ½ the cooked bacon.
Bring to a boil then remove from heat. Add salt & pepper to taste.
Serve the potato soup, garnishing with green onions, more shredded cheese, and bacon.