Three Potato Chowder

This is the perfect cold weather comfort soup. Please feel free to adjust this recipe to suit your diet.
*Bacon can be omitted and crispy shallots may be substituted to add depth of flavor.
*A Vegan version can be made by omitting milk and substituting unsweetened soy, rice, or almond milk.
*For thicker dairy free soup, puree half.
*Add 2 cups chopped kale for a heartier soup.

Three Potato Chowder

8 Strips Bacon (turkey bacon, or Smart Bacon), chopped
2 small Colorado sweet onions, diced
3 stalks celery, diced
1 small jalapeno, or roasted green chile
7 medium Colorado Gold potatoes
7 medium Colorado Red skin Potatoes
1 large sweet potato or yam
1 Bouquet Garni (BG)= 1 bay leaf, 6 stems parsley, 4 stems thyme, 6 whole peppercorns
2 quarts milk (2% is okay)
Kosher or sea salt
Fresh ground pepper
Garnish: Chopped chives, grated local cheese,

In a large stockpot over medium heat, sauté bacon (or turkey bacon, smart bacon) until crisp. Remove bacon and all but a few tablespoons of fat. Chop bacon and set aside.

Sauté onions, celery, and jalapeno until the vegetables are translucent. Add all the potatoes, BG and milk. Bring soup to a boil, then lower the heat and simmer for 20-25 minutes (You may need to skim the foam off the top, this is normal).

Once potatoes are tender, add 2 teaspoons salt, fresh ground pepper then taste and adjust seasonings. Remove the BG.

To Plate: Ladle soup into warm bowls, top with chopped bacon/smart bacon, cheese, and chives. Season with fresh pepper and serve with crusty bread.