In a large pot, cook the diced bacon over medium heat until crispy.

Remove the bacon and set it aside, leaving the drippings in the pot. Sauté the chopped onion and minced garlic until they are fragrant and the onion is translucent.

Add the diced potatoes to the pot, along with the chicken broth and salt. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

If you prefer a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for a rustic feel.

Add the heavy cream, black pepper, and cooked bacon back into the pot. Stir well to combine.

Gradually mix in the shredded cheddar cheese until melted and creamy.

Taste and adjust seasoning if necessary.

Ladle the soup into bowls and top with sour cream and sliced green onions.