1 pound bacon (chopped)

• 4 to 6 jalapeno peppers (deseeded and diced)

• 1/2 cup onion (diced)

• 6 yukon gold potatoes (peeled and chopped into 1 inch-pieces)

• 6 cups low-sodium chicken broth

• 1/2 cup all-purpose flour

• 3 cups half-and-half

• ¾ cup Jolie Rouge Chipotle Cream 

• 8 ounces cream cheese (softened and cut into pieces)

• 2 cups cheddar cheese (shredded)

• 2 teaspoons garlic (minced)

• Kosher salt (to taste)

• Freshly ground black pepper (to taste)

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. Reduce the heat to medium-low and simmer for about 25-30 minutes, or until the potatoes are fork-tender. Stir the soup occasionally while it simmers.

Remove the pot from the heat then add the cream cheese, Jolie Rouge Chipotle Cream, 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!