Jalapeño Popper Soup with Bacon and Cheddar - My Home Made Recipe

Ingredients

• 8 oz (225 g) bacon, chopped
• 1 small yellow onion, diced
• 5 medium jalapeños, seeded and diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) half-and-half
• 4 oz (115 g) cream cheese, softened and cubed
• 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper, optional
• Reserved crispy bacon
• 1 jalapeño, thinly sliced
• 2 green onions, sliced
• 1/2 cup (55 g) shredded cheddar cheese