1. in a pot, cook the diced turkey bacon in olive oil over medium/high heat until it’s crispy. once it’s about 1 minute shy of being ready, throw in the sage leaves to crisp up with the turkey bacon. spoon out the turkey bacon & sage leaves, leaving in all the turkey bacon grease. (note: if omitting the turkey bacon, skip this step & add the sage in with the ingredients in step 2.) 2. Add in the onions, jalapeño & garlic & sauté until softened. add in the butter & once it’s melted, whisk in the flour. continue to stir & cook the roux for a few minutes until it’s a nice golden color. 3. Pour in the chicken broth & milk & stir it all together, scraping the bottom of the pot to release all the flavors. stir in the potatoes, roasted garlic, & all the listed spices. cover with the lid now & let this cook for about 20-25 minutes on medium heat, or until the potatoes are cooked through. stir occasionally. 4. Once the potatoes are cooked through, stir in the heavy cream, most of the crispy turkey bacon & sage (leave some for garnish at the end), cheddar cheese, chives, & sour cream. serve immediately & garnish with extra toppings.