Start by peeling and dicing the potatoes into small cubes.

In a large pot, add a bit of oil over medium heat, then toss in the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Add the diced potatoes to the pot, followed by the chicken broth.

Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.

Using an immersion blender, blend the soup until smooth.

Once blended, stir in the heavy cream and shredded cheese.

Season your soup with salt and pepper to taste.

Ladle the soup into bowls and top with crumbled bacon and sliced green onions.