• To a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon from the pan and place it onto a plate. Reserve 2 tablespoons of bacon grease in the pot; discard the rest.
• To the same pot with the bacon grease, add onion and jalapenos. Cook until softened, about 5–7 minutes.
• Add garlic and cook for 1 minute.
• Sprinkle flour over the top of the vegetables, stirring to combine, until no dry spots remain.
• Slowly pour in the chicken broth and heavy cream, stirring constantly, and bring to a gentle simmer, about 5 minutes.
• Reduce heat to low. In a heatproof bowl, whisk the cubed cream cheese with ½ cup of the hot broth mixture until completely smooth. Pour the cream cheese mixture back into the pot.
• Add the shredded cheddar cheese, stirring until melted and the soup is smooth and creamy.
• Season with kosher salt, black pepper, and red pepper flakes. Fold in half of the cooked bacon, reserving the rest for topping.
• Keep the soup warm on low heat while you make the grilled cheese dippers.

Grilled Cheese Dippers

• Spread softened butter on one side of each bread slice.
• Place 2 slices of cheese between two slices of bread, buttered sides out.
• Cook sandwiches in a large skillet over medium heat, 2–3 minutes per side, until golden and the cheese is melted.
• Let cool slightly, then slice into squares and top with soup.

For Serving

• Ladle the soup into bowls, top with sliced green onions, and serve with the grilled cheese dippers on the side. Sprinkle reserved bacon over the top if desired.