Wash and peel the large potatoes, then dice them into uniform chunks. In a large pot, cover the potatoes with water and bring it to a boil. Cook for approximately 15-20 minutes or until fork-tender. Drain and set aside.

In the same pot, pour in the chicken stock, and add the sweet yellow onion along with salt and black pepper. Bring to a gentle simmer for about 20 minutes.

Melt butter in a medium saucepan over low heat. Sprinkle in the flour and whisk continuously until smooth and lightly golden, about 2-3 minutes.

Whisk the roux into the simmering broth continuously to avoid lumps. Cook for an additional 5-7 minutes until thickened.

Reduce heat to low and stir in the heavy whipping cream. Simmer for another 20 minutes without boiling.

Fold in the prepped diced potatoes into the soup base, being careful to maintain their chunkiness while blending the flavors.

Ladle soup into bowls and top with shredded cheddar cheese, crumbled bacon, and green onions. Serve immediately.