Peel your potatoes and dice them into small, even chunks.

Soak the diced potatoes in a cold ice water bath for two hours.

Drain the murky starch water completely from the potatoes.

Place the potatoes in a pot and cover them with fresh cold water.

Boil the potatoes on the stove until they become fork tender.

Drain the hot cooking water away from the potatoes completely.

Add your butter and flour directly to the warm cooked potatoes.

Pour in the milk and stir everything together gently.

Simmer the soup over medium-low heat until it becomes hot and thick.

Season the broth generously with your salt and black pepper.

Serve hot in bowls topped with bacon, cheese, and green onions.