Heat a large dutch oven or stock pot over medium heat.  Add butter and saute the onions until slightly softened, 2-3 minutes.   Add the whiskey and reduce to medium-low, cooking for several more minutes until the alcohol is cooked off.

Add the potatoes, salt, and water, and simmer until the potatoes are softened and beginning to break down, about 25 minutes.

Add the milk and bring up to a light simmer, but do not boil.   Remove half the soup and blend until smooth in a blender, or use an immersion blender to puree some but not all of the soup.   Return to the pot and add almost all the cheddar, reserving half a cup, and stir until cheese is melted and well combined.  Season to taste, thinning with water or milk if necessary.

To char the scallions, heat a non-stick frying pan over high heat.  Add the scallions whole, pressing down with a spatula to make contact with the pan.  Leave for 1-2 minutes until charred, flip and do the same with the other side, then remove from pan and slice.

Serve warm with reserved cheddar, scallions, and crumbled bacon on top.  Enjoy!!