Jalapeno Popper Soup

Name: Jalapeno Popper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 serving
Ingredients: 1 pound uncooked bacon; 4 to 6 fresh jalapeño peppers; ½ cup all-purpose flour; ½ teaspoon garlic powder; 32 ounces carton chicken broth; 6 cups 2% or whole milk or half-and-half**; 2 ½ pounds Yukon gold potatoes; 8 ounces brick-style cream cheese; 2 cups shredded cheddar cheese; kosher salt; freshly ground black pepper; cayenne pepper; Additional finely-diced or sliced jalapenos

User Reviews

4.4

123 reviews

Good

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

Jalapeno Popper Soup

Jade Rice

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If you like jalapeno poppers, you're going to LOVE this EASY soup that's ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth! The PERFECT cold weather recipe the whole family will adore!

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Ingredients

Servings

1 pound uncooked bacon diced into small pieces
4 to 6 fresh jalapeño peppers diced and deseeded* (See Notes)
½ cup all-purpose flour
½ teaspoon garlic powder
32 ounces carton chicken broth or two 14 to 15-ounce cans; I use lower sodium versions
6 cups 2% or whole milk or half-and-half**
2 ½ pounds Yukon gold potatoes peeled and diced into small 1/2-inch pieces (Russet potatoes may be substituted)***
8 ounces brick-style cream cheese softened to room temp
2 cups shredded cheddar cheese mild to extra-sharp, set out to room temp
kosher salt to taste
freshly ground black pepper to taste
cayenne pepper optional and to taste
Additional finely-diced or sliced jalapenos cooked bacon pieces, and shredded cheddar cheese for topping

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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

*Green chiles: I have also used one 4-ounce can diced green chiles for mild soup (similar to using fresh jalapenos) Or you can use a 4-ounce can diced jalapenos if you want it spicier. Canned jalapenos are spicier than fresh in my experience.
**Milk or half-and-half: I recommend 2% or whole milk, or half-and-half. I would not use cream or heavy cream because I think it would make the soup overly thick. If you're looking for a plant-based milk, I recommend soy, cashew, or something on the thicker side.
***Potatoes: Make sure the potatoes are diced into 1/2-inch small bite-sized pieces so that they cook in the 10 minutes indicated in the recipe. If they're bigger, they'll take longer to cook and in the boiling process, more of the broth will evaporate, making the soup thicker. I prefer Yukon Gold to Russet but you can use your favorite.
****Cayenne pepper: It doesn't make the soup spicy per se if you only add a small shake from the bottle; rather it lends depth of flavor. For an actual spicier soup, feel free to add 1/8 to 1/4 teaspoon, or as desired. Also, you can use one serrano chile pepper in place of one of the jalapenos for a spicier soup.

Nutrition Information

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Serving 1 Calories 617kcal (31%) Carbohydrates 40g (13%) Protein 23g (46%) Fat 41g (63%) Saturated Fat 19g (95%) Polyunsaturated Fat 18g Cholesterol 99mg (33%) Sodium 1072mg (45%) Fiber 3g (12%) Sugar 11g (22%)

Nutrition 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%