Begin by peeling and dicing the potatoes into uniform cubes. Place the diced potatoes into a large pot and cover with water, adding a pinch of salt. Bring to a boil, then reduce to medium and simmer for about 15–20 minutes, or until fork-tender. Drain and set aside.

In a large pot, pour in the chicken stock and add the diced onion, salt, and pepper. Stir and bring to a gentle simmer over medium heat for about 20 minutes.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly for about 2-3 minutes until smooth and golden.

Slowly whisk the roux into the simmering broth until thickened slightly. Then, pour in the heavy cream and let simmer for an additional 20 minutes.

Add the drained potatoes to the soup and stir gently. Mash some potatoes if preferred for a chunkier texture, and simmer for another 5 minutes.

Ladle the soup into bowls and garnish with cheddar cheese, crumbled bacon, and diced green onions. Serve hot.