For Potatoes: Lightly mash Yukon gold potatoes (with peel), with butter until chunky. Use wooden spoon.
Cook Bacon on a pan covered in parchment paper in the oven at 350° until crispy.
When done, wrap in paper and set it on a plate to degrease. Once most of grease has been soaked up by paper, dice roughly.
Add half cup Bacon fat to large pan, sauté white onions.
In a separate pan, add cream & chicken stock, and bring to simmer. Add potatoes to each pan, again making sure not to mash excessively.
Combine pans and bring to a rolling boil.
Garnish with parmesan, Bacon bits, and green onion cheddar & sour cream IF DESIRED.