Description
A creamy, cheesy, and smoky soup inspired by jalapeño poppers — packed with bacon, cheddar, and just the right amount of spice. Perfect for cozy nights or game-day gatherings.
Ingredients
- 6 slices of bacon
- 4 jalapeños, seeded and diced (adjust for spice)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup half-and-half or heavy cream
- 2 medium potatoes, diced (optional)
- 2 tbsp flour
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: extra cheese, bacon crumbles, sliced jalapeños, green onions
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove and set aside, reserving a bit of the bacon fat.
- In the same pot, sauté diced onion, garlic, and jalapeños in bacon fat until fragrant.
- Stir in flour and cook for 1 minute to form a light roux.
- Gradually whisk in chicken broth until smooth. Add diced potatoes if using and simmer until tender.
- In a bowl, temper cream cheese by whisking in a ladle of hot broth until smooth, then add back to the pot.
- Reduce heat to low and stir in cheddar cheese and half-and-half until melted and creamy.
- Season with salt and pepper. Adjust spice level to taste.
- Serve hot, topped with bacon crumbles, cheese, and sliced jalapeños.
Notes
For a milder soup, remove seeds and membranes from jalapeños. To freeze, store the soup base without dairy and add cream cheese and cheddar after reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American