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In a large pot, cook the bacon until crispy, then remove and set aside, leaving a couple tablespoons of bacon grease in the pot.
Add the diced onions, sprinkle with a pinch of salt, and cook for about 5 minutes.
Add the minced garlic and cook for another minute.
Sprinkle in the flour and mix for about a minute.
Slowly pour and mix in the milk and chicken stock, bring to a boil.
Add the peeled and chopped potatoes, reduce heat to medium-low, cover with a slight opening, and simmer for 20 minutes until fork tender.
Remove from heat and pour in the heavy cream, mash some of the potatoes to thicken the soup.
Stir in some of the cheese, chopped bacon, and sliced scallions.