Cook the bacon. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pot.

Sauté the scallions. Add the white parts of the scallions to the bacon fat and sauté for 1–2 minutes until fragrant and softened.

Simmer the potatoes. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.

Blend. For a creamy texture, use an immersion blender to partially purée the soup, leaving some chunks. Or mash a few potatoes by hand with a spoon or masher. (Skip this step if you prefer it brothy and chunky.)

Finish. Stir in the cheddar cheese until melted. Taste and season with salt and pepper as needed. If desired, add a splash of milk or cream to make it extra creamy. Serve warm, garnished with the crispy bacon, plus and extra cheese and scallions if desired, and enjoy!