Let’s make a soup that hugs you from the inside! Melt the butter in a big pot over medium heat—toss in the chopped onion and sauté ‘til soft and golden, about 5 minutes. Add the garlic for 30 seconds—smells like comfort already!
Add the diced potatoes and pour in the broth—give it a stir so everything’s swimming together. Bring it to a boil, then lower the heat and simmer for 15-20 minutes—until those potatoes are fork-tender and ready to melt.
Grab an immersion blender (or a regular one in batches)—puree about half the soup ‘til it’s smooth, leaving some chunky bits for texture. Like a creamy dream with little potato surprises!
Stir in the heavy cream, salt, and pepper—watch it turn velvety right before your eyes. Add the shredded cheddar and stir ‘til it melts in—oh, that cheesy richness is everything!
Taste it—adjust the salt and pepper ‘til it’s just right for you. Let it simmer for another 5 minutes—gets all the flavors cozy and blended.
Ladle it into bowls—top with green onions and bacon bits if you’re going all out. Serve it hot with crusty bread or just a big spoon—this is creamy, hearty, and oh-so-soothing. Dig in and feel the warmth!