Jalapeño Popper Soup Recipe

Introduction

Jalapeño Popper Soup is a creamy, comforting dish that combines the smoky flavor of bacon with the spicy kick of jalapeños. This hearty soup is perfect for warming up on chilly days and pleases anyone who loves bold, cheesy flavors.

Ingredients

• 1 pound chopped bacon
• 4 to 6 diced jalapeño 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)
• Sliced jalapeños, bacon, green onion, and shredded cheese (for garnish)

Instructions

1. Step 1: In a large Dutch oven or pot, cook the chopped bacon over medium-high heat until crisp. Remove most of the bacon grease, leaving about 2 tablespoons in the pot.
2. Step 2: Add the diced jalapeño peppers and onion to the pot and cook for 3 to 4 minutes until tender.
3. Step 3: Stir in the minced garlic and cook for an additional 30 seconds.
4. Step 4: Sprinkle the flour over the vegetables and stir well to create a paste.
5. Step 5: Gradually pour in the chicken broth and half-and-half, whisking constantly until fully combined.
6. Step 6: Add the chopped potatoes and bring the mixture to a boil over medium-high heat.
7. Step 7: Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the potatoes are fork-tender. Stir occasionally.
8. Step 8: Remove the pot from heat and stir in the cream cheese and shredded cheddar until melted and smooth.
9. Step 9: Season with kosher salt and freshly ground black pepper to taste.
10. Step 10: Garnish with sliced jalapeños, cooked bacon, green onion, and extra shredded cheese before serving warm.

Tips & Variations

• For a milder soup, reduce the number of jalapeños or remove all the seeds before cooking.
• Use smoked cheddar cheese for a deeper smoky flavor that complements the bacon.
• Add a pinch of smoked paprika or cayenne pepper for extra spice.
• Swap Yukon gold potatoes for red potatoes if preferred; they hold their shape well in soup.
• For a thicker soup, mash some of the potatoes before adding the cheeses.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or half-and-half to bring back the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic the smoky flavor.

Is it possible to freeze Jalapeño Popper Soup?

Freezing is not recommended due to the dairy content, which can separate and become grainy upon thawing. It’s best to enjoy this soup fresh or refrigerated within a few days.

Jalapeño Popper Soup Recipe

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★★★★★

4.6 from 123 reviews

This Jalapeño Popper Soup is a creamy, flavorful dish inspired by the classic appetizer. It combines crispy bacon, diced jalapeños, tender Yukon gold potatoes, and a rich cheese base made with cream cheese and cheddar. The soup is perfectly balanced with a hint of heat from the jalapeños and smoky depth from the bacon, making it a comforting and satisfying bowl for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 pound chopped bacon
• 4 to 6 diced jalapeño 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 jalapeños
• Bacon (reserved pieces)
• Green onion
• Shredded cheddar cheese

Instructions

1. Cook the bacon: In a large Dutch oven or heavy pot, cook 1 pound of chopped bacon over medium-high heat until crispy. Remove the bacon pieces and set aside, leaving about 2 tablespoons of bacon grease in the pot for flavoring the vegetables.
2. Sauté the vegetables: Add the diced jalapeño peppers (4 to 6, deseeded) and 1/2 cup diced onion to the bacon grease. Cook for 3 to 4 minutes until the vegetables are tender.
3. Add garlic: Stir in 2 teaspoons of minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
4. Create a roux: Sprinkle ½ cup of all-purpose flour over the vegetables and stir continuously to form a paste or roux. This will help thicken the soup.
5. Add liquids: Gradually whisk in 6 cups of low-sodium chicken broth followed by 3 cups of half-and-half. Stir well to combine the mixture smoothly without lumps.
6. Add potatoes and simmer: Stir in the peeled and chopped Yukon gold potatoes. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking.
7. Melt in cheeses: Remove the pot from heat and add 8 ounces of softened cream cheese along with 2 cups of shredded cheddar cheese. Stir continuously until the cheeses are fully melted and the soup is creamy and smooth.
8. Season: Adjust seasoning by adding kosher salt and freshly ground black pepper to taste.
9. Garnish and serve: Ladle the soup into bowls and garnish with sliced jalapeños, reserved crispy bacon, chopped green onions, and additional shredded cheddar cheese. Serve the soup warm and enjoy.

Notes

• Deseeding the jalapeños helps reduce the heat while still retaining their flavor; keep seeds if you prefer extra spice.
• Yukon gold potatoes provide a creamy texture; Russet potatoes can be used as a substitute.
• Use low-sodium chicken broth to better control the salt level in the soup.
• For a thicker soup, mash some of the potatoes before adding the cheeses.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling.

Keywords: Jalapeño Popper Soup, creamy soup, bacon soup, cheesy soup, spicy soup, comfort food, potato soup