In a medium pan, cover potatoes with water and boil on medium-high until fully cooked. (breaks when gently poked with fork) Drain.
After starting potatoes, in 3.5 quart pan over medium heat, pour cream of chicken soup, cream and milk. Whisk until smooth. Add cheese, stirring until cheese is fully melted throughout the soup.
Add green onions and bacon. Stir. Turn heat to low.
Add fresh ground pepper to desired taste.
Add drained potatoes to creamy mixture, stirring to mix and cover potatoes fully.
Let soup simmer a few minutes to fully incorporate the flavors.
Serve topped with extra toppings for decoration.