1-Start by preparing all ingredients, such as dicing the onions, mincing garlic, and slicing jalapenos; for a milder soup, remove the seeds, or keep them for more heat. In a large pot, cook 1 pound of chopped bacon over medium-high heat until crispy, then remove most of the bacon grease, leaving 2 tablespoons in the pot for extra flavor. Next, add 4 to 6 diced deseeded jalapeno peppers and 1/2 cup diced onion; cook for 3 to 4 minutes until tender.

2-Stir in 2 teaspoons minced garlic and cook for an additional 30 seconds. Add 1/2 cup all-purpose flour and stir to form a paste, then gradually whisk in 6 cups low-sodium chicken broth and 3 cups half and half until fully combined. Stir in 6 Yukon gold potatoes, peeled and chopped into 1-inch pieces, and bring the mixture to a boil; reduce heat to medium-low and simmer for 25 to 30 minutes, or until the potatoes are fork-tender, stirring occasionally.

3-Remove from heat and stir in 8 ounces softened cream cheese, cut into pieces, and 2 cups shredded cheddar cheese until melted and thoroughly mixed. Season with kosher salt and freshly ground black pepper to taste. For vegan or gluten-free adaptations, use the respective substitutes at this stage, such as a cornstarch slurry for flour. Finally, garnish with sliced jalapenos, bacon, green onion, and shredded cheese before serving warm, and consider adding an internal link to a complementary recipe like banana bread coffee cake for a sweet side to balance the spice.