Preparation Steps

• In a large pot, melt the butter over medium heat and sauté the onions and garlic until translucent.
• Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
• Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer to a blender in batches.
• Stir in the cheddar cheese, heavy cream, salt, and pepper. Cook over low heat until the cheese is melted and the soup is heated through.
• Ladle the soup into bowls and top with crumbled bacon and sliced green onions. Serve hot.