Heat a large pan or Dutch oven over medium heat. Add the bacon and cook until it reaches the desired crispiness. Remove the bacon from the pan, and drain the grease leaving 1 tablespoon in the pan.

Reduce the heat to low-medium then add the onions. Cook for 3 to 4 minutes until the onions soften. Then add the garlic, and cook for an additional 30 seconds.

Add the potatoes and broth. Bring to a rapid boil then reduce to a low boil or rapid simmer. Continue cooking for 15 to 17 minutes or until the potatoes are soft enough to be pierced with a fork. Remove from heat.

Scoop out 1 to 1 ½ cups of the potatoes and broth, and use an immersion blender or heat-safe standing blender to puree the soup into a thick, mashed potato consistency.

Return the pureed potatoes back to the pan along with the milk, heavy cream, and sour cream. Stir to combine, and place the pan over low heat.

Once the soup begins to warm, slowly drop small amounts of shredded cheese into the pan making sure to stir well before adding more cheese.

Add most of the bacon to the soup (save some for garnish). Then taste the soup, and season with salt and pepper.

Serve warm with extra cheese, bacon, and green onions.