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In a large pot, melt butter over medium heat. Add diced onion and garlic, sauté until fragrant and translucent.
Add diced potatoes and broccoli florets to the pot. Pour in the broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes, until the potatoes and broccoli are tender.
Using an immersion blender, blend the soup until smooth but still slightly chunky, or blend in batches in a regular blender.
Stir in the milk or cream, shredded cheddar cheese, and half of the crumbled bacon. Heat gently until the cheese melts and the soup is creamy.
Season with salt and pepper to taste.
Serve hot, topped with the remaining bacon and sliced green onions.
Serving and storage tips:
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