Peel and dice the Russet potatoes into bite-sized pieces and place in cold water to prevent browning.

In a large pot, cook the diced bacon over medium heat until crisp, about 5-7 minutes. Remove bacon and leave drippings in the pot.

Sauté the diced onions in the bacon drippings until translucent, about 3-4 minutes, then add minced garlic and stir for another minute.

Add the potatoes to the pot, stir to coat, then pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.

Blend half of the soup with an immersion blender until creamy while leaving some chunks. If needed, use a regular blender in portions.

Stir in heavy cream and shredded cheese over low heat until everything is melted and smooth, and season with salt and pepper.

Ladle soup into bowls and garnish with crumbled bacon, additional cheese, and chopped green onions.