In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

Add the onion and garlic to the pot and sauté until softened, about 5 minutes.

Add the asparagus, potatoes, and broth to the pot. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15-20 minutes.

Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot.

Stir in the cheddar cheese and heavy cream until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.

Serve the soup hot, garnished with crispy bacon and chopped chives if desired. A slice of warm, crusty bread or garlic bread is perfect for dipping into the creamy soup.

Enjoy!