Cook bacon: In a large pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.

Sauté veggies: Add chopped onion and garlic to the pot with bacon fat. Cook until softened and fragrant, about 3–4 minutes.

Add potatoes & broth: Stir in diced potatoes, then pour in chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Blend soup: Use an immersion blender to puree half the soup, leaving some potato chunks for texture. (Or transfer half to a blender carefully and blend, then return to pot.)

Add cream & cheese: Stir in heavy cream, shredded cheddar cheese, sour cream, and cooked bacon. Cook until cheese is melted and soup is heated through.

Season & garnish: Season with salt and pepper. Stir in sliced green onions, reserving some for garnish. Serve hot topped with extra cheese, green onions, and crispy bacon.