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Dice one medium yellow onion and set aside.
Mince 4-5 cloves of garlic.
Cut up a package of bacon using scissors.
Peel and dice 2 lbs of gold potatoes, placing them in an ice bath.
Cook the bacon in a Dutch oven or pot over medium heat until crispy, then remove and set aside.
Remove a little bit of the bacon grease, then add the diced onions and cook for a few minutes.
Add the minced garlic and cook for 30 seconds.
Add 4 cups of chicken broth and stir.
Add 1 cup of cream (or milk) and stir.
Add the diced potatoes and season with onion powder, garlic powder, paprika, chili powder, crushed red pepper flakes, salt, and pepper.
Cover and cook on medium-low heat for 10-15 minutes until the potatoes are tender.
Remove about half of the potatoes, then blend the remaining mixture with an immersion blender.
Add the reserved potatoes back in and stir in 2 tbsp of sour cream and two-thirds of the cooked bacon.
Season with salt and pepper to taste.
Serve topped with more sour cream, cheddar cheese, the remaining bacon, and green onions, with toasted and buttered bread on the side.