Wash the potatoes, place all in a large, unzipped plastic bag along with 1-2 tbsp. water and lay in the microwave (so the top of the bag is not spilling the water out into the microwave, but is mostly closed). Microwave on high for 8-12 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam. Once cool enough to touch, dice into cubes and then set aside.
Heat a large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon.
Drain all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
Add the bacon, salt, basil, oregano, thyme, pepper.
Whisk together the unsweetened almond milk and chickpea flour.
Stir in the almond milk and chickpea flour mixture, chicken stock and heat through until thickened.
Add the plain Greek yogurt and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.
Season to taste.
Garnish with optional toppings (grated cheddar cheese, bacon crumbles, dollop of plain Greek yogurt, or sliced green onions).