In a large skillet, cook the turkey bacon over medium heat for about 6 to 7 minutes, until it turns crisp. Remove and drain on paper towels, crumble, and set aside, keeping 2 tablespoons of the drippings in the skillet.

Add the chopped onion to the drippings and cook until softened, about 6 minutes.

In a large Dutch oven or stockpot, combine the cooked onion, chicken broth, and cubed potatoes.

Bring the mixture to a boil, reduce the heat, and simmer for about 10 minutes, or until the potatoes are tender enough to mash with a fork.

In the same skillet used for the bacon, melt the butter over low heat.

Stir in the flour using a whisk until it’s smooth. Cook for 1 minute, stirring constantly.

Gradually whisk in 2 cups of milk until blended and smooth.

Pour the milk mixture into the pot with the potatoes and broth.

Add the remaining 2 cups of milk, along with salt and pepper.

Cook over medium heat, stirring frequently, until the soup thickens and begins to bubble.

Stir in the diced turkey, half of the crispy bacon, the sour cream, 2 cups of the shredded Cheddar cheese, and ½ cup of the green onions.

Cook gently until the cheese is melted and the soup is heated through.

Ladle the soup into bowls and top each serving with the remaining bacon, shredded cheese, and green onions.

Enjoy it hot alongside a slice of crusty bread or a fresh side salad for a complete meal!