Begin by dicing the russet or golden potatoes into bite-sized pieces. Place them in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside while you prepare the soup base.

In a large pot, combine 2½ cups of chicken stock, ½ diced sweet yellow onion (if using), ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together for about 20 minutes.

While the base simmers, melt ½ cup of unsalted butter in a separate saucepan over medium heat. Once melted, whisk in ⅓ cup of all-purpose flour, stirring continuously until the mixture is smooth and slightly golden, about 2 minutes.

After incorporating the roux, stir in ¾ cup of heavy whipping cream into the pot. Continue simmering the mixture for an additional 20–25 minutes, stirring occasionally.

Once the soup has reached your desired consistency, gently fold in the cooked and drained potatoes. Ensure they are evenly distributed throughout the soup, allowing them to warm through for about 5 minutes.

Ladle the steaming soup into bowls, then generously top each serving with crumbled bacon, additional cheddar cheese, and diced green onions.