Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 5-7 minutes. Once crispy, remove the bacon and set it aside on a paper towel-lined plate to drain the excess fat. Pro Tip: Save a little of the bacon fat in the pot to sauté the onions and garlic—this adds extra flavor to the soup.

Sauté the aromatics: In the same pot, add the chopped onion and cook over medium heat for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the potatoes and broth: Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth, ensuring the potatoes are just covered with liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Blend for creaminess: Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency, leaving some chunks of potatoes for texture. If you don’t have an immersion blender, you can transfer half of the soup to a regular blender, blend it, and return it to the pot.

Add the cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes rich and creamy. Season with salt and pepper to taste. Pro Tip: If you like a thicker soup, you can mash some of the potatoes directly in the pot before adding the cream and cheese.

Finish with bacon: Stir the crispy bacon back into the soup, saving a small amount for garnish if desired.

Serve: Ladle the soup into bowls, top with green onions for a pop of color and freshness, and enjoy!