Peel and dice the potatoes into 1-inch cubes. Add them to a bowl of cold water.

Cook the bacon, remove it, and put it on a paper towel to soak up excess grease.

Save just one tablespoon of bacon grease from the cooked bacon, but discard the rest from the pot.

Add the tablespoon of bacon grease, butter, and onion into the pot over medium heat and cook for 4-5 minutes. The onion should be translucent.

Stir in the flour and cook for 3-4 minutes, stirring here and there. Add the chicken brow and stir for about 1 minute, making sure that there are no lumps.

Add the diced potatoes and salt. Cover, then turn the heat to high. Bring the mixture to a boil, then reduce to medium or medium-low to keep it at a low boil. Cook until the potatoes are tender, which should take about 10-15 minutes.

Remove 1/3 of the potatoes from the pot and put them in a bowl.

Blend using an immersion blender until they are smooth. This should take about 1 minute. (you can also mash them by hand!)

Add the half and half and the shredded cheese. Blend for about 45 seconds.

Put the mixed potatoes back into the pot, add the cooked bacon, and add the black pepper. Cook on medium heat for 5 minutes, stirring occasionally.

Serve with additional cheese or cooked bacon, or any other toppings.