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Cook bacon in two batches in a large soup pot or Dutch oven over medium-high heat until crisp. Remove bacon from pot onto a paper towel-lined plate, then drain all but about a Tbsp of bacon grease from the pot.
Saute onion and garlic in the reserved bacon grease over medium heat for about five minutes, stirring occasionally, or until onions are browned and begin to soften.
Add broth, water, and potatoes to your pot and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are fork tender, about 10 minutes.
While the potatoes are simmering, crumble your cooked bacon. Once potatoes are tender, mash them right into the soup with a potato masher until the soup is at your desired consistency (see Notes), then add the crushed red pepper and pepper and stir in spinach until wilted.
Stir in the garlic & herb cheese, as well as half of the bacon. Continue to simmer and stir until the cheese is completely incorporated, then serve your potato soup topped with reserved crumbled bacon + green onions (optional).