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Jalapeno Popper Soup
4.4 from 123 votes

Jalapeno Popper Soup

This Jalapeno Popper Soup features diced bacon, fresh jalapenos, potatoes, cream cheese, and cheddar cheese blended into a creamy, slightly spicy soup. It combines crispy bacon with tender potatoes and a mix of dairy to create a comforting texture and layered spicy flavor. Perfect for cooler days, it can be garnished with extra jalapenos, bacon, and cheese for added richness.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10
Calories: 617 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
  3. 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.
  4. Slowly add the broth, while whisking constantly.
  5. Then add the milk or half-and-hailf, while whisking constantly.
  6. 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.
  7. Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
  8. Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
  9. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 617

% 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.