1-First, prepare all ingredients by chopping 1 pound of bacon, dicing 4 to 6 deseeded jalapeño peppers, dicing 1/2 cup onion, and mincing 2 teaspoons garlic.

2-In a large pot, cook the chopped bacon until crispy, then add the diced jalapeños, onion, and garlic, sautéing until fragrant and softened, about 3-5 minutes.

3-Sprinkle in 1/2 cup all-purpose flour to thicken, stirring for a minute before pouring in 6 cups low-sodium chicken broth and 3 cups half-and-half.

4-Add 6 peeled and chopped Yukon gold potatoes and bring to a gentle boil, then simmer until the potatoes are tender.

5-Stir in 8 ounces softened cream cheese and 2 cups shredded cheddar cheese until fully melted and smooth.

6-Season with kosher salt and freshly ground black pepper to taste, then simmer for another 5 minutes to blend the flavors.

7-Finally, serve hot, garnished with sliced jalapeños, bacon, green onion, and additional shredded cheese for a finishing touch.