In a sauce pot, cook the bacon over medium heat until crispy. Remove bacon from pan and set aside. Drain off all but ¼ cup of the bacon grease

Cook onions on medium heat in reserved bacon drippings until onions are translucent, about 5 minutes. Stir in the cubed potatoes and toss to coat. Sauté for 3-4 minutes, return the bacon to the pan, and add the chicken stock to cover the potatoes. Cover and simmer until potatoes are tender

Once the potatoes are tender, add the cream and simmer for 10 minutes. Season and thicken with a slurry

Remove from heat and add the cheese. Add green onions or fresh chopped chives for garnish