Step 1

Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside.

Step 2

In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese.

Step 3

Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth.

Step 4

Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated.

Step 5

Meanwhile, wash the jalapenos and broil or grill them until softened and charred.

Step 6

Remove the skins and seeds and chop finely.

Step 7

Add to the soup and cook for about 5 minutes.

Step 8

Season with salt and pepper to taste.

Step 9

To thicken further, add the optional 1/4 tsp of xanthan gum stirring until smooth.

Step 10

Remove from heat and serve garnished with chopped bacon.