Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside.

Pour off most of the grease, but do not clean the pot. Add the butter to the pot and melt it.

Stir in the ham, onion, garlic, celery, and carrots and cook slightly

To make a roux sprinkle in flour, salt, and pepper in the pot with the vegetables, stir well - cook the flour slightly, but watch carefully for scorching.

Slowly stir in the chicken broth, milk, and cream and bring to a boil

Turn the heat down and maintain a gentle simmer until the vegetables are cooked about 10 to 15 minutes. Add the baked potatoes, and cheese and stir

Add the sour cream, bacon, and the green onions and stir. Serve with more cheese, bacon and green onions