1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
3. While the potatoes are cooking, in a separate pan, cook the bacon until crispy. Remove and crumble once cooled.
4. Once the potatoes are tender, use a potato masher to mash them slightly in the pot for a thicker consistency. Stir in the heavy cream and butter, mixing well.
5. Add in the shredded cheddar cheese, stirring until fully melted and incorporated into the soup.
6. Season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
7. Serve hot, garnished with crumbled bacon, sliced green onions, and a sprinkle of extra cheddar cheese if desired.

As you make this soup, remember that cooking is as much an art as it is a science. Trust your senses, much like my grandmother did. Adjust seasoning to your liking and let your taste buds guide you.