In a large pot over medium heat, add chopped bacon and cook for about 8–10 minutes until crispy.

With the same pot, add chopped onion to the bacon grease and sauté for approximately 5 minutes until translucent.

Stir in the diced potatoes and pour in enough chicken broth to cover them. Bring to a boil for about 5–7 minutes.

Once boiling, reduce heat to low, and simmer for 15–20 minutes until the potatoes are fork-tender.

Use a potato masher to mash a portion of the potatoes directly in the pot, keeping some chunks intact.

Pour in the room-temperature heavy cream and add the sharp cheddar cheese, stirring until incorporated.

Taste and adjust seasoning with salt and pepper.

Ladle into bowls, garnish with crispy bacon and chives or green onions, and serve immediately.