Directions

1. Preheat smoker to 350 degrees. 
2. Wash and poke the potatoes to avoid bursting.  
3. Place the potatoes in the smoker and cook for 45-60 minutes or until the potatoes are tender.  
4. Allow to cool slightly. Cut the potatoes in ½ and scrape out the insides and discard the skins. (Or use them to make potato skins!) 
5. Roughly chop the back and place in a medium sized sauce pot. Place over medium high heat and cook the bacon until rendered but not fully crispy.  
6. Remove half of the bacon fat and save.  
7. Dice the vegetables and add the onion and celery to the pot. Cook for 3-5 minutes until the vegetables are well sweated.  
8. Add garlic and cook 2 minutes.  
9. Add flour and stir well to combine. (This makes a roux that will thicken the soup) 
10. Slowly add the chicken stock and stir to combine. Bring to a simmer, then lower the heat to low and simmer for 5 minutes.  
11. Slice the jalapeno into ¼” rings and set them in a bowl with the buttermilk. Soak for 5 minutes.  
12. Put ½ cup of flour in a bowl. Remove the jalapenos from the buttermilk and place in the flour. Toss well to coat.  
13. Air fry the jalapenos for 5-6 minutes or until slightly browned. 
14. Stir in the cream and season the soup with Bacon Bomb.  
15. Finally stir in the sour cream.  

16. Garnish with fried jalapenos, cheese, sour cream and green onion.