Begin by peeling and dicing 4 large russet potatoes into bite-sized pieces and set aside in a bowl of cold water.

In a large stockpot, cook 6 slices of bacon over medium heat until crispy, about 6-8 minutes.

Transfer the bacon to a paper towel-lined plate to drain, leaving bacon drippings in the pot.

Add 1 diced onion to the pot and sauté over medium heat for about 5 minutes until translucent.

Stir in 3 minced garlic cloves and cook for an additional minute.

Add reserved diced potatoes and 4 cups of chicken broth to the pot.

Increase heat to high and bring to a boil, then reduce heat to low and cover.

Let it simmer for 15-20 minutes or until potatoes are fork-tender.

Using an immersion blender, carefully puree half of the soup, maintaining some chunks.

Stir in 1 cup of heavy cream and 2 cups of shredded cheese over low heat until melted.

Season with salt and pepper to taste.

Ladle soup into bowls and top with crumbled bacon, chopped green onions, and more cheese.