Set a large soup pot over medium heat. Use kitchen scissors to cut the bacon into the pot. Cook 8 to 10 minutes, stirring a few times. Remove the bacon once cooked how you prefer and place on a plate lined with paper towels. Remove almost all of the bacon grease, leaving about 2 tablespoons in the pot.

To the same pot, still over medium heat, add the onion, kosher salt, and pepper. Cook 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.

Pour in the chicken broth and ranch seasoning, raise heat to high and once boiling reduce heat to medium low and simmer for 10 minutes.

Add the heavy cream, chicken, and most of the bacon (save some to garnish). Raise heat to high and once boiling reduce heat to medium low and simmer 10 minutes.

Taste for seasoning and add more kosher salt, pepper, and/or ranch seasoning if desired. Remove 2 tablespoons of the broth in a small bowl. Stir in the cornstarch and add back to the soup pot. Let simmer 10 minutes. This will thicken the soup.

Add the cheese, stir until melted and serve with remaining bacon sprinkled over top.