In a pot, cook the bacon over medium heat until it’s crispy. Remove the bacon from the pan and set it aside. Drain off most of the bacon grease, leaving about ¼ cup.

In the reserved bacon drippings, cook the onions until they’re translucent, which should take about 5 minutes. Then, add the cubed potatoes and toss them to coat. Sauté the potatoes for 3-4 minutes, then return the bacon to the pan and add just enough chicken stock to cover the potatoes. Cover the pan and let it simmer until the potatoes are tender.

Once the potatoes are tender, add the cream and simmer for 10 minutes. Season the dish with salt and pepper and then thicken it with a slurry made from a mixture of cornstarch and water.

Remove the pan from the heat and add the cheese and green onions.