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In a large pot, cook bacon until crisp. Remove with a slotted spoon to a bowl lined with paper towel. Reserve bacon fat.
Add ¼ cup reserved bacon fat back into the pot. Stir in the flour and cook one minute.
Whisk in salt, broth and milk and cook over medium heat until thickened, stirring often.
Add in potatoes, cover, and reduce heat to medium-low. Simmer, stirring often, for 20 to 25 minutes until potatoes are tender.
Stir in cheese and green onions. Serve immediately with cooked bacon, sour cream, and additional cheese and green onions if desired.