Bake the potatoes in the oven at 400℉ for about 45 minutes until soft. Cool and dice

In a stockpot, place the bacon and render the fat until almost crispy. Add the onions and sauté until transparent.

Then add the water and cream and bring to a low boil. Add the chicken base and stir until dissolved

Then add the cooked diced potatoes and turn down to a low simmer. Thicken with a slurry until it coats the back of a spoon. Add the cheese and mix until melted

Remove from the heat and add the diced green onions