Jalapeno Popper Soup
A classic appetizer made into a hearty soup! Creamy, cheesy, and packed with potatoes, jalapenos, and bacon, this jalapeno popper soup is the perfect comfort food for lower temperatures.
Servings: 6 people
Ingredients
- 1 pound bacon, chopped
- 4 to 6 jalapeno peppers, deseeded and diced
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 yukon gold potatoes, peeled and chopped into 1 inch-pieces
- 8 ounces cream cheese, softened and cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- freshly ground black pepper, to taste
- toppings: sliced jalapenos, bacon, and green onion, shredded cheese for garnish
Instructions
- In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.
- Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.
- Stir in the fresh garlic and cook an additional 30 seconds.
- Add the flour and stir to create a paste.
- Pour in the chicken broth and half and half. Continually whisk until mixed well.
- Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 25-30 minutes, or until the potatoes are fork-tender. Stir the soup occasionally while it simmers.
- Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.
- Season with salt and pepper to taste.
- Garnish with desired toppings and serve warm!
Nutrition
Serving: 1cup | Calories: 1002kcal | Carbohydrates: 58g | Protein: 35g | Fat: 72g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1028mg | Potassium: 1436mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1445IU | Vitamin C: 48mg | Calcium: 506mg | Iron: 3mg
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