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Cut bacon into lardons (small strips). Drizzle olive oil in a large Dutch oven over medium heat. Once oil is heated, place the bacon lardons in the pan and cook until crisp. Once the bacon is cooked through, remove with a slotted spoon and place on a paper towel lined plate.
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Add the butter and diced onion to the Dutch oven and allow onions to cook until translucent, about 10 minutes. Once the onions are translucent; and fragrant, add the garlic and cook about 30 seconds longer. Add the flour, salt and pepper and stir to combine. Allow the mixture to cook for about 3 minutes.
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Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes and jalapenos and bring to a boil. Once the mixture reaches a boil, reduce to a simmer, cover and cook for 15 minutes, or until potatoes are fork tender.
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Once the potatoes are tender, add the corn, heavy cream and cheeses and stir to combine. Allow the mixture to cook about 5 minutes, until the cheese has melted.
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Spoon soup in bowls, top with more cheese, crumbled bacon and green onions.