Fry the bacon until crispy, then set aside and retain some fat in the pot.

Cook the onions and garlic in the bacon fat until fragrant.

Add the peeled, chopped potatoes to the pot and cover with chicken broth.

Bring to a simmer and cook until potatoes are fork-tender.

Mash about half the potatoes in the pot for thickness.

Stir in heavy cream or half-and-half, cream cheese, cheddar, and butter until melted and creamy.

Season with salt and pepper to taste, then serve with toppings of crispy bacon and more cheese.