Cook the bacon (if using): In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside on paper towels. Leave about 1 tablespoon of the rendered fat in the pot (or replace with avocado oil).

Sauté the aromatics: Add onion to the pot and cook until softened (about 4–5 minutes). Stir in garlic, chili powder, and crushed red pepper; cook for another 30 seconds until fragrant.

Add potatoes and broth: Add diced potatoes, salt, pepper, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the potatoes are tender.

Mash for creaminess (no flour needed): Use a potato masher or immersion blender to mash about half the potatoes directly in the pot — this thickens the soup naturally.

Add dairy: Stir in the milk, heavy cream, and shredded cheese. Heat gently until the cheese is melted and the soup is creamy (don’t boil once dairy is added).

Finish and serve: Taste and adjust seasoning (add more salt, pepper, or chili flakes if you want extra heat). Serve hot, topped with crispy bacon and green onions.