Use a soup pot (or Dutch Oven) to fry the bacon until crispy. Remove the bacon and set aside
Add 1 tablespoon of butter to the bacon fat. Once melted, add the diced potatoes, onion, and garlic. Sauté for 5 minutes, stirring frequently.
Deglaze the mixture with vegetable broth and milk and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are soft.
Add ⅔ of the cheddar cheese to the soup. Use a hand blender and blend until the soup is creamy. If desired season with salt and pepper.
Serve immediately. Top with crispy bacon bits and remaining cheddar.
Notes
Adding a few pieces of thinly sliced scallions as additional taste and texture.