1/2 pound bacon, chopped
3 jalapeno peppers, seeded and finely diced
3 tablespoons ghee or butter
2 1/2 cups low-sodium chicken or vegetable broth
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 cup half and half
1/2 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Heat a medium-sized frying pan over medium-high heat. Add the bacon and cook until it becomes crisp, about 6 to 8 minutes.
Once bacon is cooked, remove it from the pan (saving the remaining bacon fat) and set on a paper towel-lined plate.
In a separate pot, combine the remaining bacon fat, broth, ghee and seasoning over medium-high heat. Carefully bring the mixture to a boil before reducing heat to medium low and allowing it to simmer for about 15 minutes.
Transfer the broth and fat mix to a blender, food processor (be sure it's one that can handle warm liquids) or use an immersion blender to thoroughly blend the broth and fat mixture, which may have separated.
Once the liquid is fully blended, carefully add in the half and half, cream and cheese. (You may continue to blend at this point to achieve the desired consistency.)
Add the diced jalapeno and bacon, and simmer for an additional 3 to 5 minutes.
Season with salt and pepper to taste