Start by peeling and dicing the potatoes into small cubes. Dice the onion and mince the garlic to enhance the base flavors of the soup.

In your large pot, cook the bacon until it’s crispy. Remove and let it cool on a paper towel, then crumble it. Set the bacon aside for garnish later.

Using the same pot, melt the butter over medium heat. Add the diced onion and cook until it turns translucent. Stir in the minced garlic and cook for another minute until fragrant.

Toss in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about 20–25 minutes, or until the potatoes are tender and easily mashable.

For a smoother soup, you can use an immersion blender directly in the pot or transfer some of the soup to a blender. Blend until you reach your desired texture, whether fully smooth or with some potato chunks left for added bite.

Stir in the heavy cream and shredded cheddar cheese, stirring until the cheese melts and combines into the soup. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish each serving with a dollop of sour cream, crumbled bacon, green onions, and a little extra shredded cheese if you’d like. This step adds layers of flavor and a beautiful presentation.