Cooking Steps

• Cook the jalapeños under the broiler, turning once, until blackened, about 10 minutes. Once cool, leave on the charred skin, remove the stem and seeds and finely dice.
• In a large skillet, sauté the bacon on medium heat until crisp and the fat has been rendered, about 5 minutes. Remove bacon from skillet and place on paper-towel-lined plate.
• Pour 1 tablespoon of the bacon grease into a large pot, reserving the rest for another use. Add the celery and onions to the pot. Cook on low heat until soft—about 8 minutes. Add the garlic and cook for 30 more seconds. Add the chicken broth, potatoes, cumin and cayenne. Bring to a boil, then turn the heat to low and simmer uncovered for 30 minutes or until the potatoes are fork tender.
• Turn off the heat and let the soup cool for 10 minutes, then pour into a blender and puree.
• Return the soup to the pot and stir in the diced jalapeños, cooked bacon, cilantro, buttermilk and half and half. Cook for 5 minutes. Adjust seasonings and add salt and black pepper to taste.
• Serve topped with sour cream and shredded cheese.