Start by baking or cooking the potatoes. I cut mine into small cubes and boiled them for about 15 minutes until they were fork tender.
Next cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Reserve 2 tbsp of the rendered bacon fat.
In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another minute.
Stir in the flour, then start adding the liquid. I usually add it a cup at a time, whisking the flour to make sure there are no lumps, until you finish adding the heavy cream and chicken broth.
Add the dry basil, dry oregano and season with salt and pepper. Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely.
Top with cheddar cheese, bacon and green onions before serving.