Cook the chopped thick-cut bacon in a large pot over medium heat for about 8–10 minutes until crispy. Set bacon aside on paper towels to drain.

Sauté the diced yellow onion in the bacon fat over medium heat for 5–7 minutes until soft and translucent. Stir in minced garlic and sauté for an additional minute until fragrant.

Add diced russet potatoes and pour in chicken broth. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until potatoes are fork-tender.

Mash some of the potatoes in the pot to create a mix of creamy and chunky textures, ensuring many potato chunks remain.

Stir in heavy cream, unsalted butter, sharp cheddar cheese, and sour cream until the cheese has melted and the soup is smooth.

Season with salt and pepper to taste, adjusting for the saltiness from the bacon.

Ladle into bowls and garnish with crispy bacon, extra cheddar cheese, and sliced green onions.