1 pound bacon, chopped
4 to 6 jalapeno peppers, deseeded and diced
1/2 cup onion, diced
2 teaspoons garlic, minced
½ cup all-purpose flour
6 cups low-sodium chicken broth
3 cups half-and-half
6 yukon gold potatoes, peeled and chopped into 1 inch-pieces
8 ounces cream cheese, softened and cut into pieces
2 cups cheddar cheese, shredded
Kosher salt, to taste
freshly ground black pepper, to taste
toppings: sliced jalapenos, bacon, and green onion, shredded cheese for garnish

In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.
Stir in the fresh garlic and cook an additional 30 seconds.
Add the flour and stir to create a paste.
Pour in the chicken broth and half and half. Continually whisk until mixed well.

Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.
Season with salt and pepper to taste.
Garnish with desired toppings and serve warm!
Nutrition
Serving: 1cup
Calories: 1002kcal
Carbohydrates: 58g
Protein: 35g
Fat: 72g
Saturated Fat: 34g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 24g
Trans Fat: 0.1g
Cholesterol: 168mg
Sodium: 1028mg
Potassium: 1436mg
Fiber: 6g
Sugar: 9g
Vitamin A: 1445IU
Vitamin C: 48mg
Calcium: 506mg
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.