Wash and scrub the potatoes. Poke each with a fork, multiple times. Then, microwave for 12-15 minutes. Potatoes need to be tender but not mushy. Times will vary depending on the size of the potatoes.

Remove the potatoes from the microwave and let them cool while you cook the bacon. Reserve the bacon fat.

When potatoes are cool enough to touch, peel and dice the potatoes. Discard the peels. Set 5 cups of diced potatoes aside.

Using 2 tablespoons of the bacon fat, cook the 1/3 cup of green onion for 2 minutes, in a deep sauce pan or stock pot.

Then, add the minced garlic and flour. Cook for 1 minute.

Warm the milk and heavy whipping cream in the microwave for 1 or 2 minutes to luke warm. Not Hot!

Add chicken broth to the flour mixture. Stir to combine.

Add the warmed milk and cream slowly. Stirring continually. Heat through-to a very low simmer, not a full boil.

Add diced potatoes, grated cheese, crumbled bacon, salt and pepper. As you stir to combine the ingredients, use your whisk to mash up some of the potatoes.

Serve with extra grated cheddar cheese, crumbled bacon, sliced green onions and sour cream. Enjoy this delicious comfort food!