Prep your ingredients:
Dice bacon and onions. Peel and chop garlic cloves. Dice potatoes into 1/2 inch cubes. Thinly slice green onions.

Prepare Soup Base:
Cook bacon over medium heat in large soup pot until brown.

Add garlic and onions to soup pot and cook until onions become slightly translucent.

Add beef broth and potatoes to soup pot, allow to boil. Cover and reduce heat to low. Simmer for ~15 minutes or until potatoes are fork tender.

Prepare Béchamel:
In a sauce pan, add 1/2 cup butter. Cook until butter has melted and is no longer "foamy/bubbly"

Add 1/2 cup of flour to sauce pan and stir until well combined. Cook for 4 to 5 minutes stirring constantly.

Slowly add milk to sauce pan, stirring to avoid lumps. Once all milk is added, stir in 1 cup of cheese and add salt/pepper to taste.

Combine béchamel sauce to soup base in soup pot and stir until combined. Serve topped with green onions.