1-First, cook the bacon slowly over low heat in a large soup pot until it’s crispy, then set it aside on paper towels to cool and chop it. Reserve 2 tablespoons of the bacon drippings for extra flavor. Clean any dark spots from the pot but leave the tasty remnants behind to enhance the base.

2-Next, season the chicken with salt and pepper, then sear it in 1 to 2 teaspoons of olive oil on medium-high heat until a golden crust forms, about 3 minutes per side. Let the chicken rest for 10 minutes before cutting it into bite-sized pieces.

3-Now, return the bacon drippings to the pot over medium heat and scrape the bottom to release all that flavor. Add the diced onion, carrots, and celery, cooking them until softened, about 5 minutes. Stir in the minced garlic, hot sauce, Worcestershire sauce, and seasonings to mix everything well.

4-After that, add the flour and cook for 2 minutes to get rid of the raw taste. Slowly pour in the chicken broth in small splashes while stirring to avoid lumps, then do the same with the half and half.

5-Finally, add the diced potatoes, bring the soup to a boil, then reduce the heat to simmer. Toss in the chicken pieces and any juices, and let it cook until the potatoes are tender, about 20 minutes. Stir in the cheese if you’re using it and half the chopped bacon, then garnish with green onions and the rest of the bacon before serving.