1Peel, cube and cook potatoes until tender. Drain in colander. Set aside.
2In a dutch oven, melt butter. Render the bacon down until lightly crispy. Do not drain bacon fat!!! Add onions and cook until translucent. Add flour to form a roux. Stir constantly until the roux becomes off-white (blonde roux). Add milk gradually, stirring constantly until thickened.
3Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 mins.Add remaining ingredients, stirring until cheese is melted.
4Keep warm.Add milk as needed if the soup become too thick.
5Serve in a normal bowl or a sourdough bread bowl, garnish with additional bacon, if you reserved as well as some shredded cheese and scallions that are cut lengthwise like a small paint brush.