Prep Ingredients: Peel and chop about 4 cups of potatoes and dice one medium onion and mince 2 cloves of garlic. Cook 6 slices of bacon over medium heat until crispy, about 5–7 minutes, then remove and set aside.

Cook Vegetables: In the same pot, add onion and garlic to the bacon grease. Sauté for approximately 3 minutes until the onion is translucent.

Add Potatoes and Broth: Stir in potatoes and pour in 4 cups of chicken broth. Bring to a gentle simmer, then reduce heat to medium-low and simmer for about 20 minutes.

Blend Soup: Once potatoes are cooked, use an immersion blender to puree a portion of the soup, leaving some potato chunks for texture.

Finish with Dairy and Cheese: Add 1 cup of cream and 2 cups of sharp cheddar cheese, stirring over low heat for 3–5 minutes until cheese melts.

Serve: Ladle soup into bowls, garnishing with crispy bacon, chopped chives, and a dollop of sour cream or Greek yogurt.