Heat a 5-quart pot over medium heat.  Add the bacon and cook it until it's lightly crispy. Transfer it to a plate lined with paper towels to drain. 

Drain all but 1 tablespoon of the bacon fat from the pot and add the onion and garlic.  Cook them for 2 to 3 minutes or until the onions begin to soften and garlic is fragrant.

Add the diced potatoes and broth.  Turn the heat to high and bring the broth to a boil. Reduce the heat to medium. Cover the pot and simmer the soup for 15 to 20 minutes or until the potatoes are soft.

Add the cream and stir. Lightly mash some of the potato pieces with a spoon or spatula. They will break up further as you stir the pot.  Cook the soup until it's heated through and thickened, about 5 to 7 minutes. 

If you prefer your potato soup to be smooth you can use an immersion blender to blend it, or transfer soup to a blender and blend in small batches until smooth.  Do not fill blender more than half-way.

Add the cheese to the soup and stir until it's melted. Add the bacon and green onion.  Reserve a bit of the bacon and onions for garnishing the soup if you like. Stir in the black pepper and give the soup a taste. If it needs salt, add it to taste before serving.