Crisp the beef bacon in a large Dutch oven over medium heat. Remove and set aside, leaving 2 tablespoons of drippings.

Sauté the diced onion and jalapeños in the drippings until softened, about 5 minutes. Add garlic and cook for 1 minute.

Add the diced potatoes, beef broth, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.

Reduce heat to low. Stir in the softened cream cheese and heavy cream until completely smooth and melted.

Gradually whisk in the shredded cheddar cheese until fully incorporated.

Serve hot, garnished with the crispy beef bits, sliced green onions, and extra pepper slices.