3 medium Russet potatoes (about 1-1/2 lbs.), peeled and cubed
1 shallot minced
2 garlic cloves, minced
3-1/2 cups low-sodium chicken broth
1/4 c. whole milk
1 tbsp. all-purpose flour
1/4 c. heavy cream
1/4 c. pepper jack cheese, grated, plus more as garnish
Salt and pepper, to taste
Red jalapeño pepper, sliced
In a medium pot set over medium heat, add diced bacon and cook until lightly browned. Remove with a slotted spoon and set aside to drain on a paper towel. Carefully pour out all the bacon fat, reserving about 1 tablespoon.
Reduce heat to medium low and add potatoes and minced shallot. Cook until potatoes are slightly browned and shallots are translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
Pour in chicken broth and bring soup to a slight simmer. Turn heat down to low and cover pot, cooking soup until potatoes are tender when poked with a fork, about 20 minutes. In a small bowl, whisk together whole milk and flour until smooth. Stir flour/milk mixture into soup and cook for an additional two to four minutes.
Using an immersion blender (or countertop blender), carefully purée the soup to desired consistency. Note: If using a countertop blender, separate soup into smaller batches and allow steam to escape while blending.
Mix in heavy cream and grated cheese. Add salt and pepper, to taste.
Divide soup between bowls and garnish with additional cheese, bacon and a few slices of jalapeños, to taste.