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Chop the sweet or yellow onion into chunks about 2" in size. Dice the white part of the green onions (if using) and add to the blender pitcher. Put the butter, roughly chopped onions, cut up celery stalk, and chopped raw bacon in the pitcher of the blender and hit sauté.
While the sauté function is going, peel and cube the potatoes into about 1-2" pieces and put the peels in cold water if you are going to air crisp the peels for a topping or you can rinse the peels (if needed), pat them dry, toss in oil, season them and air crisp them now (directions are in the note section below). *Don't peel and cube the potatoes too far in advance or they will turn brown. You don't want to soak the potatoes before using because that will get rid of the starch and the starch helps to thicken the soup.
When the sauté function is done, add the 2 cups of chicken stock, cubed potatoes, cloves from roasted garlic, salt and pepper. Select the hearty soup function.
When the hearty soup function is complete, add the ½ cup heavy cream and select the extract button. If you don't have the extract function, then use the smoothie function.
Serve the soup with about 1-2 Tbsp of shredded cheese and any other toppings you like. Enjoy!