Heat an 8-quart stockpot over medium heat.
Cut the bacon into chunks.
Fry bacon until crisp, stirring often so it doesn't stick.
Dice the onions, carrots, and celery and set aside.
Peel and dice the potatoes and set aside.
Remove the bacon and drain on a paper towel. Reserve half the bacon for garnish.
Add the diced veggies to the bacon fat along with the garlic and cook stirring often scraping the bottom of the pan until the onions are translucent.
Add the diced potatoes to the pot and cook for 4 minutes stirring occasionally.
sift in flour stirring constantly over how heat until the flour is cooked and the mixture has thickened slightly, about 5 minutes.
Add chicken bouillon cubes, water, and half of the bacon.
Season with salt and pepper.
Cover and simmer stirring often for 25 minutes.
Add the heavy cream and simmer for 5 minutes stirring often.
Adjust the thickness by mashing some of the potatoes or adding water. It should have heavy consistancy.
Serve with diced green onions, chopped bacon, shredded cheese, and sour cream.
