Description
A rich and creamy Jalapeno Popper Soup combining smoky bacon, spicy jalapenos, tender potatoes, and melted cheese for a comforting and flavorful meal perfect for chilly days.
Ingredients
Soup Base
- 1 pound chopped bacon
- 4 to 6 diced jalapeno peppers (deseeded)
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 Yukon gold potatoes (peeled and chopped into 1 inch pieces)
- 8 ounces cream cheese (softened and cut into pieces)
- 2 cups shredded cheddar cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Garnish
- Sliced jalapenos
- Bacon pieces
- Chopped green onion
- Shredded cheddar cheese
Instructions
- Cook bacon: In a large Dutch oven or pot, add 1 pound chopped bacon and cook over medium-high heat until crispy. Remove most of the bacon grease, but leave about 2 tablespoons in the pot to cook the vegetables.
- Sauté peppers and onions: Add the 4 to 6 diced jalapeno peppers and 1/2 cup diced onion to the pot. Cook for 3 to 4 minutes until tender, stirring occasionally.
- Add garlic: Stir in 2 teaspoons minced garlic and cook for an additional 30 seconds to release the flavor.
- Create roux: Sprinkle in ½ cup all-purpose flour and stir well to combine, forming a paste that will help thicken the soup.
- Add liquids: Slowly pour in 6 cups low-sodium chicken broth and 3 cups half-and-half, whisking continuously to avoid lumps and create a smooth base.
- Add potatoes and simmer: Add the peeled and chopped Yukon gold potatoes. Bring the soup to a boil over medium-high heat, then reduce to medium-low and simmer for 25-30 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Melt cheeses: Remove the pot from heat, then stir in 8 ounces softened cream cheese and 2 cups shredded cheddar cheese until fully melted and incorporated.
- Season the soup: Add kosher salt and freshly ground black pepper to taste, adjusting seasonings as needed.
- Garnish and serve: Serve the soup warm, garnished with sliced jalapenos, reserved bacon pieces, chopped green onions, and additional shredded cheddar cheese for extra flavor and texture.
Notes
- Deseeding jalapenos reduces heat; adjust the number of peppers and seeds to customize spiciness.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- For a thicker soup, simmer a little longer or mash some potatoes against the side of the pot.
- Half-and-half can be substituted with whole milk or cream for different creaminess levels.
- Garnishes add fresh texture and enhance flavor but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
