In a large pot, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon pieces and set them aside, leaving the bacon grease in the pot.

Add the butter to the pot with the bacon grease. Sauté the chopped onion until it’s translucent, then add the minced garlic and cook for another 1-2 minutes.

Add the diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.

In a medium saucepan, combine the heavy cream and milk. Heat until warm but not boiling. Gradually add shredded cheese and whisk until smooth and melted.

Use a potato masher or immersion blender to mash the potatoes in the pot to your desired texture. For a chunkier soup, mash less; for a smoother texture, mash more thoroughly.

Pour the cheese and cream mixture into the pot with the potatoes. Stir well to combine. Season with salt and pepper to taste.

Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Serve hot, garnished with crispy bacon pieces and chopped green onions.