1-First, cook the 6 strips of thick-cut bacon slowly over low heat in a soup pot until crispy, then set it aside and reserve 2 tablespoons of drippings. Once cooled, chop the bacon into bits. Wipe the pot clean but leave the bacon remnants for extra flavor.

2-Next, season the 1 pound of boneless skinless chicken breast or thighs with salt and pepper. Sear it in 1-2 teaspoons of olive oil over medium-high heat until golden on both sides, then let it rest for 10 minutes before cutting into bite-sized pieces.

3-Now, add the reserved bacon drippings back to the pot and cook the 1 small diced yellow onion, 3/4 cup diced carrots, and 2 ribs diced celery until softened, about 5 minutes. Stir in the 3 cloves of minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and the seasonings: 1 teaspoon dried parsley, 1/2 teaspoon each of dried rosemary, oregano, and mustard powder, 1/4 teaspoon pepper, and a pinch of red pepper flakes.

4-Add 1/4 cup flour and cook for 2 minutes to remove the raw taste. Gradually pour in 5 cups of chicken broth and 1 cup half and half while stirring and scraping the pot bottom to deglaze it. This step helps blend the flavors beautifully.

5-Peel and dice the 1 1/2 pounds of Yukon Gold or red potatoes, then add them to the soup and bring it to a boil. Once boiling, add the chicken and any juices, then simmer uncovered until the potatoes are tender, about 20 minutes.

6-Finally, reduce the heat, stir in 1 1/2 cups shredded cheddar cheese if desired, and mix in half the bacon bits, saving the rest for garnish. Serve hot, topped with green onions.