In a large pot over medium heat, cook the bacon until crispy.

Remove, crumble, and set aside. Leave about 1 tablespoon of bacon grease in the pot.

Add butter to the pot and melt it over medium heat.

Sauté the chopped onions and minced garlic until soft and fragrant (about 3-4 minutes).

Sprinkle in the flour and stir continuously for 1-2 minutes to create a thick base.

Add the broth and potatoes:

Slowly pour in the chicken broth while stirring to prevent lumps.

Add the diced potatoes, bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.

For a creamy texture, use an immersion blender to puree the soup.

If you prefer a chunkier soup, leave some potato pieces whole.

Stir in the cream and cheese:

Add the heavy cream and shredded cheddar cheese, stirring until fully melted and incorporated.

Add salt and black pepper to taste.

Ladle into bowls and garnish with crumbled bacon, green onions, and extra cheese if desired.

Serve hot with crusty bread or a fresh salad for a complete meal.