Jalapeno Popper Soup

Jalapeno Popper Soup

from therecipecritic.com
55 min
6 servings

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.

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

Directions

  1. 1

    In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

  2. 2

    Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.

  3. 3

    Stir in the fresh garlic and cook an additional 30 seconds.

  4. 4

    Add the flour and stir to create a paste.

  5. 5

    Pour in the chicken broth and half and half. Continually whisk until mixed well.

  6. 6

    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.

  7. 7

    Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.

  8. 8

    Season with salt and pepper to taste.

  9. 9

    Garnish with desired toppings and serve warm!