Jalapeno Popper Soup

Name: Sup Popper Jalapeno
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 pound chopped bacon; 4 to 6 diced jalapeno peppers (deseeded); 1/2 cup diced onion; 2 teaspoons minced garlic; 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 shredded cheddar cheese; Kosher salt, (to taste); freshly ground black pepper, (to taste); sliced jalapenos, bacon, green onion, and shredded cheese (for garnish)

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.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

6 servings

1 pound chopped bacon
4 to 6 diced jalapeno peppers (deseeded)
1/2 cup diced onion
2 teaspoons minced garlic
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 shredded cheddar cheese
Kosher salt, (to taste)
freshly ground black pepper, (to taste)
sliced jalapenos, bacon, green onion, and shredded cheese (for garnish)

Steps

In a large Dutch oven or pot, add 1 pound chopped bacon and cook over medium-high heat. Remove most of the bacon grease, but leave 2 tablespoons of the bacon grease in the pot to cook the onions and jalapeños.
Add 4 to 6 diced jalapeno peppers and 1/2 cup diced onion to the pot and cook for about 3 to 4 minutes or until tender.
Stir in 2 teaspoons minced garlic and cook an additional 30 seconds.
Add ½ cup all-purpose flour and stir to create a paste.
Pour in 6 cups low-sodium chicken broth and 3 cups half-and-half. Continually whisk until mixed well.
Add the chopped 6 Yukon gold potatoes. Heat the soup over medium-high heat, and bring 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 8 ounces cream cheese, and 2 cups shredded cheddar cheese. Stir until the cheeses are melted and combined.
Season with Kosher salt, and freshly ground black pepper, to taste.
Garnish with sliced jalapenos, bacon, green onion, and shredded cheeseand serve warm!