Jalapeno Popper Soup
User Reviews
4.4
Jalapeno Popper Soup
Description
Jalapeno Popper Soup brings together diced bacon and jalapenos cooked in their rendered fat, then thickened with flour and garlic powder. Chicken broth and milk create a creamy base, while diced potatoes provide body and texture. The final step incorporates cream cheese and cheddar cheese, melting them into the soup for richness and mild sharpness.
The combination results in a thick, creamy soup with a subtle heat from the fresh jalapenos. Bacon adds a smoky, savory component that complements the spicy, dairy-filled broth. The diced potatoes cook until tender, offering a soft bite throughout the soup.
This soup pairs well as a hearty starter or light meal, especially on cooler days. Garnishing with extra bacon, cheddar, or jalapenos adds texture contrasts and flavor boosts.
For milder options, canned diced green chiles can replace fresh jalapenos. Use 2% or whole milk or half-and-half for suitable creaminess without excessive thickness. Dicing potatoes into ½-inch pieces ensures even cooking within the recommended time. Adjust cayenne pepper to add complexity or heat as preferred.
Ingredients
- 1 pound Bacon diced into small pieces, uncooked
- 4 to 6 jalapeno pepper diced and deseeded* (See Notes, fresh
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 32 ounces chicken broth or two 14 to 15-ounce cans; I use lower sodium versions, carton
- 6 cups milk 2% or whole or half-and-half
- 2 ½ pounds potato peeled and diced into small 1/2-inch pieces (Russet potatoes may be substituted, Yukon gold variety
- 8 ounces cream cheese softened to room temp, brick-style
- 2 cups cheddar cheese mild to extra-sharp, set out to room temp, shredded
- kosher salt to taste
- black pepper to taste, freshly ground
- cayenne pepper optional and to taste
- jalapeño cooked bacon pieces, and shredded cheddar cheese for topping, finely diced or sliced, additional
Instructions
- To a large Dutch oven, or similar sized pot, add the bacon, and cook over medium heat for about 6 to 8 minutes, or until browned; don't drain off any of the bacon fat.
- Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
- Evenly sprinkle the flour, garlic powder, and stir to coat evenly. Tip - Do not skip this step, it's sort of like creating a rout, which is important later on so that your soup thickens properly.
- Slowly add the broth, while whisking constantly.
- Then add the milk or half-and-hailf, while whisking constantly.
- Add the diced potatoes, bring to a boil over medium-high heat, and boil for about 10 minutes, or until the potatoes are fork-tender.
- Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
- Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
- Optionally (but recommended), garnish the soup with additional jalapenos, bacon, and/or cheese before serving. Soup will keep airtight in the fridge for up to 1 week. Reheat gently on the stove or microwave, taking care not to overheat it, or heat it too quickly so the soup doesn't "break".
Notes
- Substitute canned diced green chiles for fresh jalapenos for a milder flavor, or use canned diced jalapenos for extra heat.
- Use 2% or whole milk or half-and-half to maintain appropriate creaminess without over-thickening the soup.
- Cut potatoes into small ½-inch dice to ensure they cook properly within the boiling time.
- Adjust cayenne pepper quantity to add subtle depth or more pronounced spiciness according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 617kcal | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 99mg | 33% |
| Sodium | 1072mg | 45% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
