Heat the olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic and cook until the onion is soft and fragrant, about 3–4 minutes.

Stir in the diced potatoes, chicken broth, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Use an immersion blender to partially blend the soup, leaving some texture if desired.

Reduce heat to low, then stir in the Greek yogurt until it is fully incorporated and creamy.

Add the shredded cheddar cheese and stir until melted and smooth.

Ladle the soup into bowls and top each serving with crumbled turkey bacon and chopped green onions.