Peel and dice the potatoes into small, even cubes so they cook evenly and become tender quickly.

In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, then stir in minced garlic and sauté for another minute.

Sprinkle flour over the onion mixture and stir continuously for about 1–2 minutes until lightly golden. This helps thicken the soup beautifully.

Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and let them simmer for 15–20 minutes until fork-tender.

Pour in milk and heavy cream, stirring well. Let the soup gently simmer until thick and creamy.

Lightly mash some of the potatoes for a thicker texture, then stir in shredded cheddar cheese. Season with salt and black pepper to taste.

Top with crumbled bacon and chopped green onions before serving hot.