• Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated. • Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.

• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings) in a small bowl. Once bacon is cool enough to handle, roughly chop.

• In a large pot, combine scallion whites, remaining garlic powder, reserved bacon fat, and 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. (If there isn’t enough bacon fat, use a drizzle of oil.) Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds. • Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.

• In a second small bowl, combine half the cornstarch and 1/2 TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth. • Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes. • Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.

• Divide soup between bowls. Top with Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve. Bacon is fully cooked when internal temperature reaches 145°.