Step 1: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot for your potato soup recipe base.
Step 2: Add the chopped onion and celery to the pot. Sauté for 5-7 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.
Step 3: Stir in the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Step 4: For a creamier potato soup recipe, use an immersion blender to partially blend the soup, or mash some of the potatoes with a fork to reach your desired consistency.
Step 5: Stir in the heavy cream and shredded cheddar cheese. Continue to cook over low heat until the cheese is fully melted and the soup is heated through.
Step 6: Season with salt and pepper to taste. Serve hot, topped with the reserved crispy bacon and fresh green onions.