In a large pot, melt butter over medium heat.
Add chopped onion and celery; sauté until softened.
Stir in the diced potatoes and cook for 5 minutes.
Pour in the chicken broth and bring to a boil.
Reduce heat and simmer until potatoes are tender (about 15 minutes).
Use a potato masher to mash some of the potatoes for a thicker consistency.
Stir in the heavy cream and shredded cheddar cheese until melted.
Season with salt and pepper to taste.
Add crumbled bacon and mix well.
Serve hot, garnished with green onions.