In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 6 ounces of diced uncooked bacon and sauté for 2-3 minutes until the bacon is crispy and beautifully browned.

Stir in one cup of diced yellow onion and 3 minced garlic cloves into the Dutch oven with the bacon. Continue to cook for another 2-3 minutes, stirring occasionally, until the onion turns translucent and fragrant.

Add 4 cups of diced yellow potatoes and 4 cups of vegetable broth to the pot, stirring well to combine. Cover and bring to a simmer over medium heat, cooking for 25-30 minutes or until the potatoes are fork-tender.

Reduce the heat to low, and stir in 1 cup of heavy cream, ½ cup of Greek yogurt or sour cream, and 1 cup of shredded cheddar cheese. Stir for about 3-5 minutes until the cheese melts completely.

Ladle the hot soup into bowls and garnish each serving with reserved bacon pieces, chives, and extra cheese if desired.