1-Start by cooking 1 pound of chopped bacon in a large pot over medium-high heat until crispy. Remove most of the bacon grease, leaving 2 tablespoons in the pot for flavor.

2-Next, add 4 to 6 diced jalapeno peppers and 1/2 cup of diced onion; cook for 3-4 minutes until they become tender and aromatic.

3-Stir in 2 teaspoons of minced garlic and cook for 30 seconds to release its savory notes.

4-Add 1/2 cup of all-purpose flour and stir to create a paste, which helps thicken the soup.

5-Pour in 6 cups of low-sodium chicken broth and 3 cups of half-and-half, whisking continuously to avoid lumps and ensure a smooth mixture.

6-Mix in 6 Yukon gold potatoes that have been peeled and chopped into 1-inch pieces, then bring everything to a boil. Reduce the heat to simmer for 25-30 minutes until the potatoes are tender, stirring occasionally to prevent sticking.

7-Remove the pot from heat and stir in 8 ounces of cream cheese and 2 cups of shredded cheddar cheese until they’re fully melted and combined for that creamy texture.

8-Season with Kosher salt and freshly ground black pepper to taste, adjusting based on your preferences.

9-Finally, garnish with your desired toppings and serve the soup warm for the best experience. For a gluten-free version, replace the flour with a cornstarch slurry as needed.