Jalapeño Popper Soup

Instructions

1. Cook bacon in a large saucepan or Dutch oven on medium-high heat until crispy. Remove with a slotted spoon to a paper towel-lined plate. Remove all but 4 tablespoons bacon fat from the pot.
2. Reduce heat to medium and add green pepper, onion and 1/4 teaspoon each of the salt and black pepper to remaining bacon fat and cook, stirring often, until very softened, about 8 minutes. Add jalapeno flakes and cook, stirring, until softened, about 2 minutes. Add broth, potatoes, remaining 3/4 teaspoon salt, garlic powder, and remaining 1/4 teaspoon black pepper. 
3. Bring to a low boil. Reduce heat to low, cover and simmer 15 to 18 minutes, or until potatoes are very tender.
4. Carefully transfer soup to a blender in batches or use an immersion blender. Remove the center piece from the blender lid and cover opening loosely with a clean kitchen towel. Blend until completely smooth.
5. Return blended soup to saucepan. Stir in cream cheese and Cheddar cheese. Cook on low heat, stirring frequently, until cheese is melted and soup is hot. Do not boil.
6. Ladle into bowls. Top with reserved bacon, additional Cheddar cheese and jalapeno flakes, if desired.