In a large pot, place diced bacon over medium heat and cook until crispy, approximately 8–10 minutes. Remove the bacon using a slotted spoon, leaving the grease in the pot.

Add finely chopped onion and sauté over medium heat until it becomes soft and translucent, about 5 minutes.

Introduce diced potatoes into the pot along with chicken broth. Increase heat to high and bring the mixture to a boil, about 5–7 minutes.

Reduce heat to a gentle simmer and cook for 15–20 minutes until the potatoes are fork-tender.

Remove from heat and gently mash some of the cooked potatoes.

Return to low heat and stir in the heavy cream and sharp cheddar cheese until fully melted.

Season generously with salt and pepper.

Ladle the warm soup into bowls and garnish with crispy bacon and chives or green onions.