Description
Jalapeño Popper Soup is a rich, creamy, and spicy comfort dish inspired by the classic appetizer. Made with smoky bacon, roasted jalapeños, cream cheese, and cheddar, this soup delivers a perfect balance of heat, creaminess, and bold flavor — ideal for cozy nights or game day gatherings.
Ingredients
- 6 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4–5 jalapeños, seeded and diced (leave some seeds for more spice)
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp flour (optional, for thickening)
- 2 tbsp green onions, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, reserving 1 tbsp of bacon fat in the pot.
- Add butter to the pot, then sauté onion and jalapeños for 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
- Sprinkle in flour (if using) and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth until smooth. Bring to a gentle simmer.
- Stir in cream cheese until melted and fully incorporated.
- Pour in heavy cream, then add cheddar cheese, smoked paprika, and cayenne. Stir until cheese melts and soup becomes creamy.
- Return cooked bacon to the pot and season with salt and black pepper to taste.
- Simmer for 5–10 minutes to let the flavors meld, then serve hot.
- Garnish with chopped green onions, extra bacon, and shredded cheese if desired.
Notes
- For a smokier flavor, roast the jalapeños before adding them to the soup.
- Blend half of the soup with an immersion blender for a smoother texture.
- Substitute heavy cream with half-and-half for a lighter version.
- Pair with crusty bread or tortilla chips for the perfect dipping combo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American