Cut them into bite-size pieces. Set them in a pot large enough to cover with water, add salt, and heat on medium heat. Once the water begins to boil, set a timer for 7 - 8 minutes. When the potatoes are done, drain the liquid.
While potatoes are cooking, begin to cook the bacon. You can either cut the bacon before or after it cooks; it really doesn’t matter. DO NOT THROW AWAY THE BACON GREASE!
While the bacon is frying, chop/dice a sweet onion. Begin to sauté the onions regularly. While the onions are sautéing, mince up the fresh garlic. Add the garlic to the onions for the last few minutes.
Slowly whisk in the milk. At first, everything will clump together; however, as you are slowly adding the milk and chicken stock. By the time you are finished, the mixture will be very creamy.
Add the potatoes back into the mixture. Add 1/2 cup of cheese, sour cream, and spices. Stir to incorporate. Taste and adjust seasonings if necessary.
Allow to simmer for 20 - 30 minutes on low heat, stirring periodically.
When ready to serve, garnish with the remaining cheese, and green onions
If you think you are possibly going to freeze this soup, we highly recommend using evaporated milk as the milk source, as sometimes milk separates when freezing and then reheating, where evaporated milk will not.