Prepare the potatoes by peeling and dicing them into small cubes.

In a large pot, sauté chopped onions over medium heat until translucent.

Add minced garlic to the pot and cook until fragrant, about 1 minute.

Pour in the broth and add the diced potatoes. Bring to a boil.

Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency.

Stir in the heavy cream and shredded cheddar cheese, mixing until combined.

Incorporate crumbled bacon and season with salt and pepper to taste.

Garnish with sliced green onions before serving hot.