Heat a soup pot and melt butter over medium heat. Add onions and garlic, season and cook to soften, about 3 minutes. Add flour and stir a minute, add stock and warm half-and-half, bring to a low boil. Add the diced potatoes and cook until tender, about 15 to 20 minutes, add sour cream or yogurt and chili powder or cayenne, puree with immersion blender, and adjust seasoning to taste. 

For the Corned Beef and Cabbage Topping, grate or shred cheese.  

Heat a medium nonstick skillet with oil over medium-high heat, add meat and crisp, then remove to plate. Add butter, add shallot and stir a minute, add sage, cabbage,  caraway, salt and pepper, toss 2 to 3 minutes to tender-crisp. 

Fill bowls with potato soup, top with cheese and cabbage, then top cabbage with crispy batons of corned beef.   

For the Bacon, Cheddar and Horseradish Topping, heat oven to 400˚F and bake bacon until very crisp on slotted pan or wire rack-lined baking sheet. Remove from oven and let cool a little, than coarsely chop. 

Combine sour cream or yogurt with horseradish, black pepper, chives and salt to taste. 

Top potato soup with cheese, chopped crispy bacon and a large dollop of horseradish sauce. 

For the Broccoli and Cheese Topping, bring a few inches of water to boil, add broccolini and season with salt, cook 3 to 4 minutes until just tender, drain. 

Heat milk in small pot and whisk in Worcestershire, slurry of cornstarch, garlic, onion, white pepper, paprika and nutmeg, thicken a bit and stir in cheese. 

Top the potato soup with the florets and a few heaping spoonfuls of cheese sauce.