Cook the chopped halal beef bacon in a large pot over medium heat until crisp. Remove and set aside.
Add butter and onion to the pot; cook until softened. Stir in garlic and cook 30 seconds.
Sprinkle in flour and stir constantly for 1-2 minutes to form a roux.
Whisk in chicken broth gradually, then add potatoes, salt, and pepper. Bring to a boil.
Reduce heat and simmer uncovered for 18-20 minutes until potatoes are fork-tender.
Mash about a third of the potatoes in the pot for a thicker texture.
Lower the heat and stir in milk, sour cream, and cheddar cheese until melted and smooth.
Serve topped with reserved beef bacon, extra cheddar, and green onions.
