Description
This creamy Jalapeño Popper Soup features a delicious blend of bacon, cream cheese, and cheddar cheese, enhanced by the spicy kick of jalapeños. It’s a comforting and satisfying dish, perfect for cozy nights, and can be easily made ahead of time for even better flavor. Enjoy it with crusty bread or tortilla chips for a delightful meal.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 medium potato, peeled and diced
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel to drain, leaving the grease in the pot.
- Add the diced onion to the pot and sauté for 3-4 minutes until translucent, stirring occasionally.
- Stir in the minced garlic and diced jalapeños, sautéing for another 2-3 minutes until fragrant.
- Add the diced potato and stir to combine, cooking for an additional 2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and let simmer for 15-20 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend.
- Return the soup to the pot (if using a regular blender) and stir in the softened cream cheese until fully incorporated.
- Add the shredded cheddar cheese and milk, stirring until the cheese melts and the soup is smooth. Adjust thickness with more milk if desired.
- Season with smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning as needed. For more heat, add more jalapeños or hot sauce.
- Let the soup simmer for an additional 5 minutes, stirring occasionally.
- Ladle the soup into bowls and top with the reserved crispy bacon. Garnish with extra cheddar cheese, fresh cilantro, or sliced green onions.
- Serve with crusty bread or tortilla chips, and consider adding a dollop of sour cream or a drizzle of lime juice for extra flavor.
Notes
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Adjust the number of jalapeños based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes