Jalapeño Popper Soup (Print version)
Creamy Jalapeño Popper Soup with bacon, potatoes, cream cheese, and cheddar in a cozy one-pot dinner.
# Ingredients:
For the soup
01 -
8 oz (225 g) bacon, chopped
02 -
1 small yellow onion, diced
03 -
5 medium jalapeños, seeded and diced
04 -
3 cloves garlic, minced
05 -
3 tablespoons all-purpose flour
06 -
4 cups (960 ml) low-sodium chicken broth
07 -
1 1/2 lb (680 g) Yukon gold potatoes, peeled and diced into 1/2-inch cubes
08 -
1 cup (240 ml) whole milk
09 -
1 cup (240 ml) half-and-half
10 -
4 oz (115 g) cream cheese, softened and cubed
11 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
12 -
1/2 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon black pepper
14 -
Pinch of cayenne pepper, optional
For serving
15 -
Reserved crispy bacon
16 -
1 jalapeño, thinly sliced
17 -
2 green onions, sliced
18 -
1/2 cup (55 g) shredded cheddar cheese
# Instructions:
01 -
Place the bacon in a Dutch oven over medium heat. Cook for 7-9 minutes, stirring often, until crisp. Transfer half the bacon to a paper towel-lined plate and leave about 3 tablespoons of drippings in the pot.
02 -
Add the onion and diced jalapeños to the bacon drippings. Cook for 4-5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
03 -
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the chicken broth, scraping the bottom of the pot to release browned bits.
04 -
Add the potatoes, milk, half-and-half, salt, pepper, and cayenne if using. Bring to a gentle simmer and cook for 12-15 minutes, stirring often, until the potatoes are fork-tender.
05 -
Turn off the heat. Stir in the cream cheese until mostly smooth, then add the cheddar a handful at a time and stir until melted and glossy.
06 -
Taste and adjust the salt and pepper. Ladle into bowls and top with reserved bacon, sliced jalapeño, green onion, and extra cheddar.
# Good to know:
01 -
For milder soup, remove all jalapeño seeds and ribs.
02 -
For a thicker soup, lightly mash a few potatoes before adding the cheese.
03 -
Best served right after the cheese melts into the broth.