For the Potato Soup:

1. In a large pot over medium heat, cook the bacon pieces until crispy. Remove the bacon and set aside on a paper towel to drain, leaving the bacon grease in the pot.
2. In the same pot, add the diced onion and garlic. Cook until the onion is translucent and fragrant.
3. Add the cubed potatoes to the pot and stir, coating them in the bacon grease. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are fork-tender.
4. With an immersion blender, blend the soup until it reaches a creamy consistency. Alternatively, you can blend the soup in batches using a blender.
5. Stir in the milk and heavy cream, warming the soup through without bringing it to a boil. Season with salt and pepper.
6. Serve the soup in bowls, topped with shredded cheddar, crumbled bacon, and a sprinkle of green onions.

For the Italian Panini:

1. On one slice of sourdough bread, layer the mortadella, sopressata, pepperoni, and capicola.
2. Top the meats with a generous spoonful of bruschetta mix and a sprinkle of grated Romano cheese.
3. Add the slices of provolone on top of the bruschetta mix and cover with the second slice of bread.
4. Heat a panini press or grill pan over medium heat. If using a grill pan, you can press the sandwich down with a heavy object like a cast-iron skillet.
5. Grill the panini until the bread is toasted and the cheese has melted, flipping once if using a grill pan.