For the bacon (if using), cook in a large skillet over medium-high heat until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside. Alternatively, line a baking sheet with parchment paper or tin foil, lay out bacon strips, and bake at 400°F for 20 minutes or until brown and crispy.

Cook the potatoes until tender. You can either bake them in the oven at 400°F for about 45 minutes or boil them in water for about 20-25 minutes.

In a medium pot, bring the chicken or vegetable broth to a boil. Add the cooked potatoes.

Use an immersion blender to blend the potatoes and broth until smooth. If you don't have an immersion blender, you can use a regular blender, working in batches if necessary.

Reduce heat to medium. Stir in the heavy cream and ½ to 1 jar of Caramelized Onion Jam, depending on your taste preference. Be sure to taste the soup after adding the jam and adjust the amount as needed.

Continue to heat the soup, ensuring it does not boil (to avoid breaking the cream). If the soup is too thick, adjust the consistency by adding more broth or cream as needed. The soup should have a creamy, smooth consistency.

Taste and adjust seasoning with additional kosher salt and freshly ground black pepper.

Serve the soup immediately, garnished with green onions, shredded cheddar cheese, and bacon. Add a dollop of sour cream and a spoonful of Caramelized Onion Jam on top for extra flavor and Enjoy!