Jalapeno Popper Soup

Jalapeno Popper Soup is a hearty and flavorful soup that captures the essence of the classic jalapeno popper appetizer. This creamy and rich soup combines the smoky flavor of bacon with the heat of jalapenos, balanced perfectly by the creamy textures of cream cheese and cheddar. The addition of potatoes makes it extra filling and comforting.

Jalapeno Popper Soup

Ingredients

• Meat & Peppers:
• 1 pound uncooked bacon, diced into small pieces
• 4 to 6 fresh jalapeno peppers, diced and deseeded* (see notes)
• Thickening Agents:
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• Liquids:
• 32 ounces (1 carton) chicken broth, or two 14 to 15-ounce cans (lower sodium recommended)
• 6 cups 2% or whole milk, or half-and-half**
• Vegetables:
• 2 ½ pounds Yukon gold potatoes, peeled and diced into small ½-inch pieces (Russet potatoes may be substituted)***
• Cheeses:
• 8 ounces brick-style cream cheese, softened to room temperature
• 2 cups shredded cheddar cheese (mild to extra-sharp), set out to room temperature
• Seasonings:
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper, optional and to taste
• Garnishes (optional but recommended):
• Additional finely-diced or sliced jalapenos
• Cooked bacon pieces
• Shredded cheddar cheese

Instructions

1. Cook the Bacon:

• In a large Dutch oven or similar-sized pot, cook the diced bacon over medium heat for about 6 to 8 minutes until browned. Do not drain off the bacon fat; it adds flavor and helps with the cooking process.

1. Sauté the Jalapenos:

• Add the diced jalapenos to the pot and cook for about 3 to 4 minutes until they are tender.

1. Create the Roux:

• Evenly sprinkle the flour and garlic powder over the bacon and jalapenos, stirring to coat evenly. This step is crucial for thickening the soup later.

1. Add the Broth:

• Slowly pour in the chicken broth while whisking constantly to avoid lumps.

1. Add the Milk:

• Gradually add the milk or half-and-half, continuing to whisk constantly.

1. Cook the Potatoes:

• Add the diced potatoes to the pot. Increase the heat to medium-high and bring the mixture to a boil. Cook for about 10 minutes, or until the potatoes are fork-tender.

1. Incorporate the Cheeses:

• Turn off the heat and add the cream cheese and shredded cheddar cheese. Stir gently until both cheeses are fully melted and incorporated into the soup.

1. Season the Soup:

• Taste the soup and adjust the seasoning with salt, pepper, and optional cayenne pepper as desired.

1. Garnish and Serve:

• Optionally garnish the soup with additional jalapenos, bacon pieces, and shredded cheddar cheese before serving.

Storage and Reheating

• Storage: The soup will keep airtight in the refrigerator for up to 1 week.
• Reheating: Reheat gently on the stove or in the microwave, taking care not to overheat or heat too quickly to prevent the soup from “breaking.”

Description and Tips

Tips for Best Results:

• Handling Jalapenos: Adjust the number of jalapenos based on your heat preference. Removing the seeds and membranes reduces the spiciness.
• Creating the Roux: Ensuring the flour is well-incorporated with the bacon fat and jalapenos is crucial for a smooth, thick soup.
• Cheese Integration: Make sure both the cream cheese and shredded cheddar are at room temperature to help them melt smoothly into the soup.
• Garnishing: Adding extra jalapenos, bacon, and cheese as garnishes enhances the presentation and flavor, making each bowl even more appetizing.

This soup is perfect for cold days, gatherings, or anytime you’re craving a comforting bowl of deliciousness with a bit of a kick. Enjoy!