Description
This Jalapeno Popper Soup is a rich and creamy comfort soup bursting with bold flavors. Made with crispy bacon, fresh jalapenos for a subtle kick, tender potatoes, and sharp cheddar cheese, it perfectly mimics the beloved jalapeno popper appetizer in a warm, hearty soup form. Cream cheese and heavy cream add velvety texture while smoked paprika deepens the smoky profile. Ideal for chilly days or any time you crave a cozy, spicy treat.
Ingredients
Scale
Soup Base
- 6 slices diced thick-cut bacon
- 1 cup diced onion
- 2 cloves minced garlic
- 2-3 fresh jalapenos, diced, seeds removed for mild heat
- 4 cups chicken broth
- 3 cups diced potatoes
Dairy & Seasonings
- 4 oz softened cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Garnish
- 1/4 cup chopped green onions
- Optional: additional jalapeno slices for garnish
Instructions
- Cook the bacon: In a large pot over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon drippings in the pot for flavor.
- Sauté onions: Add the diced onion to the bacon drippings and cook until softened and translucent, about 3-5 minutes.
- Add garlic and jalapenos: Stir in minced garlic and diced jalapenos and cook briefly, about 1-2 minutes, until fragrant.
- Simmer potatoes in broth: Pour in the chicken broth and add diced potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, approximately 15 minutes.
- Melt in cream cheese: Whisk the softened cream cheese into the soup until fully melted and incorporated, creating a smooth base.
- Add cheddar and cream: Stir in the shredded sharp cheddar cheese until smooth, then pour in heavy cream. Season with salt, black pepper, and smoked paprika.
- Simmer gently: Let the soup simmer gently for 3-5 minutes without boiling, allowing all flavors to meld and the soup to thicken slightly.
- Finish and garnish: Stir the cooked bacon back into the soup. Serve hot garnished with chopped green onions and optional jalapeno slices for an extra kick.
Notes
- For a thicker soup texture, mash some of the cooked potatoes before adding cheese.
- Keep jalapeno seeds if you want more heat; remove all seeds for mild flavor.
- Substitute half-and-half for heavy cream to reduce richness and calories.
