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Add 6 slices of bacon to a large soup pot and cook until very crispy.
Turn off the heat, transfer the bacon to a paper towel lined plate, and let the bacon grease cool for about 5 minutes.
Add 2 tablespoons of butter to the pot.
Once the butter is melted, add 3 minced garlic cloves and ½ cup of flour.
Turn the heat back on and let this cook for about a minute.
Add 1 cup of chicken broth and stir until smooth, then repeat with a second cup of chicken broth.
Scrape up any brown bits at the bottom of the pot.
Add 2 more cups of chicken broth for a total of 4 cups.
Add 2 cups of milk, 4 peeled and cubed russet potatoes, ½ teaspoon of salt, and ½ teaspoon of pepper.
Stir and let the mixture come to a simmer.
Let the potatoes cook for about 15 minutes.
Stir in 2 cups of shredded cheddar cheese and let simmer for another 5 minutes.
Chop up the reserved bacon.
Serve the soup with sour cream, shredded cheddar cheese, sliced green onions, and the homemade bacon bits.