In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside.
In the same pot add onions and garlics, cooking until translucent.
Add potatoes and broth, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Puree the mixture with an immersion blender until smooth.
Stir in heavy cream and cheddar cheese until cheese is melted and the soup is heated through.
Season with salt and pepper.
Garnish with crispy bacon and chopped chives and serve.
