In a medium pot, bring potatoes to a boil and cook 12-15 minutes before draining.
Meanwhile, in a large soup pot or Dutch oven, heat the olive oil over medium heat. Add in the bacon, onion powder, and garlic powder, stirring until fragrant.
Quickly stir in the flour until the bacon bits are evenly coated.
Add in the chicken broth and milk. Bring to a low boil.
Add in the sour cream and shredded cheddar. Bring to a boil and then remove from heat.
Add in your potatoes once they are finished cooking and serve with diced green onions.
