Buttermilk Potato Soup with Bacon and Jalapeno from Homesick Texan - Cooking by the Book

Ingredients

• 6 slices bacon, diced
• 1 celery stalk, chopped
• ½ yellow onion, chopped
• 4 cloves garlic, chopped
• 4 cups chicken or vegetable broth, plus more as needed
• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• Pinch of ground cumin
• Pinch of cayenne
• 2 jalapeno chiles, roasted, stemmed, seeded, and diced
• 2 teaspoons chopped fresh cilantro
• ½ cup buttermilk, plus more as needed
• ½ cup half-and-half, plus more as needed
• Salt and black pepper
• Sour cream and shredded Monterey Jack cheese, for serving