Jalapeno Popper Soup

iamwinfred

This Jalapeno Popper Soup captures everything you love about the classic appetizer in a warm, comforting bowl. A rich and creamy base balanced with spicy jalapenos, topped with crispy bacon, and ready in under an hour. It's pure comfort with just the right amount of heat, and the spice level is easily adjustable to suit your taste.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings servings

Calories 520 kcal

Equipment

Large heavy-bottomed pot or Dutch oven
Sharp knife and cutting board
Immersion blender (optional) or regular blender
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Serving bowls

Ingredients

6 slices bacon chopped
1 medium onion diced
4 cloves garlic minced
4-6 fresh jalapeno peppers seeded and diced, adjust based on heat preference
4 cups chicken broth about 950ml
2 cups heavy cream about 480ml
8 oz cream cheese about 225g, softened and cubed
2 cups shredded cheddar cheese about 225g, freshly shredded recommended
3 medium potatoes peeled and diced
1 teaspoon cumin
1 teaspoon smoked paprika
salt and black pepper to taste
2 tablespoons all-purpose flour optional, for thickening
fresh cilantro for garnish
sour cream for serving

Instructions

Cook the chopped bacon in a large pot over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
Add the diced onion to the bacon fat and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Toss in the diced jalapenos and cook for 2-3 minutes to soften slightly. Add the cumin and smoked paprika, season with salt and black pepper, and stir to coat the vegetables.
Add the diced potatoes and pour in the chicken broth, making sure the potatoes are submerged. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
Use an immersion blender to puree about half of the soup directly in the pot, leaving some chunky texture. Alternatively, carefully blend 2-3 cups in a regular blender and return to the pot.
Reduce heat to low. Add the cubed cream cheese and stir until melted completely. Pour in the heavy cream, then add the shredded cheddar in handfuls, stirring after each addition until smooth and creamy.
If too thin, mix flour with a little cold water to make a slurry, stir in, and simmer for 5 minutes to thicken. If too thick, add more broth or cream. Taste and adjust seasoning as needed.
Ladle the hot soup into bowls and top each serving with crispy bacon, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve immediately.

Notes

Wear gloves when handling jalapenos to avoid getting the oils on your hands, especially if you wear contacts.
Taste a small piece of jalapeno before adding them all to gauge the heat level.
Remove all seeds and membranes from the jalapenos for a milder soup, or leave some in for extra spice.
Use freshly shredded cheese instead of pre-shredded for the smoothest, creamiest texture. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
Don't let the soup boil once you've added the cream and cheese, as this can cause it to separate.
Gradually add the cheese in small handfuls, stirring well between each addition.
Let the cream cheese soften at room temperature for 15-20 minutes before adding it to help it melt faster.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The soup may thicken in the fridge, so thin it with a little chicken broth or cream when reheating.
Variations: Add 2 cups shredded rotisserie chicken for a chicken version, skip the bacon and use vegetable broth for a vegetarian version, or replace potatoes with cauliflower florets for a lower-carb option.
Slow cooker method: Cook bacon separately, then add all ingredients except the dairy to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring in the cream cheese, heavy cream, and shredded cheese during the last 30 minutes.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 22gProtein: 15gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 125mgSodium: 890mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 8mg

Keyword bacon jalapeno soup, comfort food soup, creamy jalapeno soup, jalapeno popper soup, spicy soup recipe

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