Start by cooking the bacon in a soup pot until golden and crispy. Once cooked, place it on a paper towel to soak up excess oil.
Add the white part of the green onions to the pot and sauté in the bacon grease until fragrant. Add the potatoes and cook for 5 minutes, stirring occasionally. Add the half-and- half, salt, and pepper, and bring it to a simmer. Continue cooking until the potatoes have softened.
Remove the soup pan off the heat and using an immersion blender, blend the potatoes until smooth and creamy. Transfer to a bowls, sprinkle with bacon and add extra cheese.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to four days. TO FREEZE: Place the cooked and cooled soup in a shallow container and store it in the freezer for up to 6 months. TO REHEAT: Transfer it into a pan and place it on medium heat. Add a small amount of milk, cream, or water to the soup to restore its creamy consistency.