Jalapeno Popper Soup
Ingredients
- 1 pound uncooked bacon, diced into small pieces
- 4 to 6 fresh jalapeno 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
Directions
- 1
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.
- 2
Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
- 3
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.
- 4
Slowly add the broth, while whisking constantly.
- 5
Then add the milk or half-and-hailf, while whisking constantly.
- 6
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.
- 7
Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
- 8
Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
- 9
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".