1. Add the chopped bacon to a large heavy-bottomed pot or Dutch oven and cook over medium heat, stirring occasionally, until the pieces are deeply golden and crisp, 7–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of bacon fat in the pot.

2. Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and diced jalapeños. Cook over medium heat until the onion is soft and translucent and the jalapeños begin to soften, about 4–5 minutes.

3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it brown.

4. Add the cubed potatoes to the pot, then season with the smoked paprika, salt, and black pepper. Stir well so the potatoes are coated in the aromatic mixture.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook for 12–15 minutes, or until the potatoes are tender when pierced with a fork.

6. Reduce the heat to low. Add the cubed cream cheese and stir until it melts smoothly into the hot broth. Pour in the heavy cream and add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is thick and creamy.

7. Stir most of the crispy bacon back into the pot, reserving a small handful for topping. Taste the soup and adjust with additional salt and pepper if needed. If the soup is thicker than you like, stir in a little extra broth or cream until it reaches your preferred consistency.

8. Ladle the Jalapeno Popper Potato Soup into bowls. Top each serving with the reserved bacon, extra shredded cheddar, sliced green onions, and fresh jalapeño slices if you like extra heat. Serve hot with crusty bread or your favorite sides.