Begin by washing and dicing about four medium Russet potatoes into bite-sized cubes. While you prep, chop a few green onions and set aside for garnishing later. Cook six slices of bacon in a large pot over medium heat until crispy, approximately 6–8 minutes, stirring occasionally to avoid burning. Remove the bacon, leaving the drippings in the pot for flavor.

In the same pot with the bacon drippings, sauté the diced potatoes over medium heat. Stir occasionally for about 5 minutes until they begin to soften and take on a light golden hue.

Add two cups of chicken broth to the pot and sprinkle in a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 15 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, carefully use an immersion blender to puree the soup to your desired consistency. After blending, return the pot to low heat and stir in one cup of heavy cream.

Next, fold in one cup of shredded sharp cheddar cheese, mixing thoroughly until the cheese melts and integrates into the soup.

Ladle the warm soup into bowls, and top generously with crispy bacon pieces, chopped green onions, and extra cheese if desired.