In a large pot, cook the bacon until crispy. Remove and drain on paper towels.

In the same pot, add the chopped onions and cook until they are translucent.

Add the diced potatoes and chicken broth. Bring to a boil, then simmer until the potatoes are tender.

Once cooked, use a masher to slightly mash the potatoes to create a creamy texture.

Stir in the heavy cream, garlic powder, and season with salt and pepper.

Top with shredded cheese and crumbled bacon before serving.