Print

Jalapeño Popper Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/jalapeno-popper-soup-recipe/