In a large pot, fry the bacon on medium heat until crisp. Prepare your vegetables during this time. Remove bacon and set aside.

With the bacon grease still in the pot, return to medium heat. Add diced onion, carrots, and celery. Sauté and scrape up any browned bits for flavor.

Sauté veggies until soft, then add garlic and sauté for an additional minute. Add cubed potatoes, salt, pepper, and broth.

Bring to a boil over medium-high heat and let boil for 10-15 minutes until potatoes are fork-tender.

Ladle half the soup into a blender, add 1 cup of milk, and blend until smooth. Be cautious, it’s very hot!

Return the blended soup to the pot, add the rest of the milk, and mix until combined.

Allow to simmer while stirring, then serve with crumbled bacon, shredded cheddar cheese, and green onion.