Jalapeno Popper Soup combines the spicy kick of jalapenos with creamy goodness, making a deliciously warm and comforting dish. This soup is perfect for chilly days or for serving at gatherings with friends and family. It brings the flavors of a classic appetizer into a satisfying bowl of soup that everyone will love.
Why Make This Recipe
Making Jalapeno Popper Soup is a great choice for several reasons. First, it’s simple to prepare and is made with ingredients you might already have in your kitchen. Second, the flavor is outrageously good, bringing together the smokiness of bacon, the creaminess of cheese, and the heat from jalapenos. Lastly, it’s a crowd-pleaser; whether for a cozy family dinner or a party, this soup is sure to impress.
How to Make Jalapeno Popper Soup
Creating this cozy soup is straightforward and takes minimal effort. Follow the steps below to whip up your Jalapeno Popper Soup in no time.
Ingredients
- 1 pound bacon (chopped)
- 4 to 6 jalapeno peppers (deseeded and diced)
- 1/2 cup onion (diced)
- 2 teaspoons garlic (minced)
- 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 cheddar cheese (shredded)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Sliced jalapenos, bacon, green onion, and shredded cheese (for garnish)
Directions
- In a large Dutch oven or pot, add the chopped bacon and cook over medium-high heat. Once cooked, transfer the bacon to a plate lined with a paper towel.
- Leave about 2 tablespoons of the bacon grease in the pot to cook the onions and jalapenos.
- Add the diced jalapeno peppers and onion to the pot. Cook for about 3 to 4 minutes until tender.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the all-purpose flour and stir to make a paste.
- Slowly pour in the chicken broth and half-and-half. Continually whisk until mixed well.
- Add the chopped Yukon gold potatoes to the pot. Heat the soup over medium-high heat, bringing it to a boil. Then reduce the heat to medium-low and simmer for about 25-30 minutes or until the potatoes are fork-tender, stirring occasionally.
- Remove the pot from heat. Add the cream cheese and shredded cheddar cheese, stirring until the cheeses melt and combine.
- Season with kosher salt and freshly ground black pepper to taste.
- Garnish with sliced jalapenos, bacon, green onion, and shredded cheese, and serve warm!
How to Serve Jalapeno Popper Soup
Serve the Jalapeno Popper Soup warm in bowls. You can offer additional garnishes like sliced jalapenos, crispy bacon, chopped green onions, and more cheddar cheese on the side, allowing everyone to customize their bowl. This will enhance the flavors and add visual appeal.
How to Store Jalapeno Popper Soup
If you have leftovers, store the Jalapeno Popper Soup in an airtight container in the refrigerator. It can last for about 3 to 4 days. To reheat, simply place it on the stove over medium heat or microwave it until warm.
Tips to Make Jalapeno Popper Soup
- Adjust the number of jalapenos based on your heat preference. You can add more for extra spice!
- Ensure the cream cheese is softened for easy blending in the soup.
- Stir continually when adding the broth and half-and-half to prevent lumps from forming.
Variation
For a lighter version, you can use turkey bacon instead of regular bacon. You can also substitute the half-and-half with milk or a non-dairy alternative.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just reheat it on the stovetop before serving.
2. Is there a way to make this soup vegetarian?
You can make it vegetarian by using vegetable broth and omitting the bacon. You can also add more veggies for added flavor.
3. How can I reduce the heat of the soup?
To lessen the heat, make sure to thoroughly deseed the jalapenos and use fewer jalapenos in the recipe. You can also add a dollop of sour cream when serving to mellow the spice.
Jalapeno Popper Soup
Ingredients
For the Soup
- 1 pound bacon, chopped
- 4 to 6 pieces jalapeno peppers, deseeded and diced Adjust based on heat preference.
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth Optional: Use vegetable broth for vegetarian version.
- 3 cups half-and-half Can substitute with milk or non-dairy alternative.
- 6 pieces Yukon gold potatoes, peeled and chopped into 1-inch pieces
- 8 ounces cream cheese, softened and cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sliced jalapenos, bacon, green onion, and shredded cheese (for garnish)
Instructions
Cooking the Bacon
- In a large Dutch oven or pot, add the chopped bacon and cook over medium-high heat. Once cooked, transfer the bacon to a plate lined with a paper towel.
- Leave about 2 tablespoons of the bacon grease in the pot to cook the onions and jalapenos.
Preparing the Soup Base
- Add the diced jalapeno peppers and onion to the pot. Cook for about 3 to 4 minutes until tender.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the all-purpose flour and stir to make a paste.
- Slowly pour in the chicken broth and half-and-half. Continually whisk until mixed well.
Simmering the Soup
- Add the chopped Yukon gold potatoes to the pot. Heat the soup over medium-high heat, bringing it to a boil.
- Then reduce the heat to medium-low and simmer for about 25-30 minutes or until the potatoes are fork-tender, stirring occasionally.
Finishing Touches
- Remove the pot from heat. Add the cream cheese and shredded cheddar cheese, stirring until the cheeses melt and combine.
- Season with kosher salt and freshly ground black pepper to taste.
- Garnish with sliced jalapenos, bacon, green onion, and shredded cheese, and serve warm.
