First, cook chopped bacon in a large sauce pot over medium-high heat until brown and crispy. Remove from the pot and set aside to use later.

Remove the bacon grease, leaving about 1 tablespoon left in the pot. To the hot grease add the chopped onions and garlic, and sauté for a couple of minutes to soften.

Next, add the chopped potatoes and chicken broth to the pot. Cover and simmer until the potatoes are fork-tender.

Meanwhile, mix the half & half with the cornstarch until all clumps have dissolved. This will create a thick, creamy soup once combined with the hot broth.

Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then, stir in the half & half mixture, shredded cheese and some of the scallions.

Simmer for just a few minutes to thicken the soup base. Taste, then salt and pepper as needed.

Serve warm with more shredded cheddar cheese, the crispy bacon bits, a dollop of sour cream, and the remaining scallions on top.