Begin by dicing the russet or golden potatoes into bite-sized cubes. Cover the potatoes with salted water in a large pot and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain and set aside.

In a spacious pot, pour in the chicken stock and add the diced yellow onions, salt, and pepper. Stir in one cup of cold water and heat over medium-low until it simmers for about 20 minutes.

In a separate saucepan, melt half a cup of butter over medium heat and whisk in the all-purpose flour to form a smooth paste. Cook for 2-3 minutes until golden.

Slowly pour the roux into the simmering stock while whisking to combine. Cook for an additional 5 minutes while stirring to thicken.

Stir in heavy whipping cream, continue to simmer for 20 minutes, occasionally stirring. Fold in the reserved diced potatoes.

Ladle portions into bowls, topping with crumbled bacon, cheddar cheese, and diced green onions.