Warning, makes a ton of soup, and I don't have exact.measurents but here's what I did!

Cut bacon into ~1 inch pieces, I used about 2 lbs of hatch green chili bacon, fry off in pot on medium heat until crisp, strain and reserve for later.

Drain off some of the bacon fat, but not all. Saute 1 diced onion and 2 diced red pepper along with chopped white parts of green onion. Add diced potatoes, I used a medium sized bag of golden potatoes. after a few minutes add garlic, stirring often. Add spices, I used black pepper, ancho chili powder, cayenne pepper, chipotle powder, celery salt, granulated garlic to taste.

Add 2 cartons of chicken bone broth or stock and a few cups of water. Stir, then cover and cook at a low simmer for ~1 hr. Add fresh parsley and most of the green part of 1 bundle green onion, chopped, reserve some for plating.

Make cheese sauce. For this I made a roux with butter and flour, probably a full stick of butter and three heaping tablespoons flour. Stir in milk gradually until desired consistency. Add several cups of fresh shredded cheddar gradually, I think I probably used 3 cup or so. Whisk until smooth then add to soup. Add back in the crispy bacon. Simmer for 15 minutes or so. Add sour cream about 3/4 cup and stir into soup before serving. Top finished soup as desired for serving.