Boil potatoes in mid-large pot, 15 minutes or until fork tender. Move on to next steps, draining at appropriate time.

Fry bacon in large pot (for soup!) on medium-high, 4-6 minutes per side or until crispy.

Set aside bacon, leaving grease in pot. Reduce heat to medium low and add onion, cooking while stirring, 5-7 minutes or until tender.

Add garlic, green onion whites, and flour, stirring and cooking 1 minute.

Add chicken broth and bring to a boil. Simmer 5 minutes. Mash potatoes (next step) during this time.

Potatoes should be done around this point. Drain and reduce potato pot heat to medium low. Melt butter and cook garlic 1 minute before adding potatoes, milk, salt and pepper, and mashing thoroughly.

Add mashed potatoes to soup, combining thoroughly. Simmer another 5 minutes.

Whisk in buttermilk and bring just up to boil before removing from heat. Taste for salt and pepper as needed.

Break up cooled bacon into 1/2 to 1 inch bits.

Mix in most of the cheese and sour cream, and half the bacon, reserving preferred amounts for garnish.

Ladle into bowls and top with cheese, bacon, sour cream, and green onion greens.