Jalapeño Popper Soup

4 from 2 votes

Jalapeño Popper Soup is a cheesy soup that is bursting with flavor. If you loved out Keto Jalapeño Popper Chicken Recipe then you going to love this soup.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $19.40, $3.23 per Serving

Ingredients

8 slices bacon diced
1 large onion finely chopped
4 jalapeño peppers seeded and finely chopped
3 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken broth
2-3 Potatoes peeled and diced
2 cups heavy cream
16 ounces cream cheese cut into cubes
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon black pepper
2 tablespoons fresh cilantro chopped, for garnish
Extra bacon bits and shredded cheese for topping optional

Instructions

In a large stock pot over medium heat, cook 8 slices diced bacon for 5–7 minutes until crispy.
Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add 1 large finely chopped onion and 4 seeded and finely chopped jalapeño peppers to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
Add 3 cloves minced garlic and cook for 1 minute until fragrant.
Sprinkle ¼ cup all-purpose flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in 4 cups chicken broth while stirring constantly to prevent lumps from forming.
Add 2–3 peeled and diced potatoes and stir to combine.
Bring the mixture to a boil. Reduce heat slightly and cook for 10–15 minutes, or until the potatoes are fork-tender.
Stir in 2 cups heavy cream and bring the soup to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the soup begins to thicken.
Reduce the heat to low and add 16 ounces cream cheese, cut into cubes. Stir until the cream cheese is completely melted and incorporated.
Add 2 cups shredded cheddar cheese, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon black pepper. Stir until the cheese is melted and the seasonings are evenly distributed.
Return most of the cooked bacon to the soup, reserving some for garnish. Simmer for an additional 5 minutes.
Ladle the soup into bowls and garnish with 2 tablespoons chopped fresh cilantro, the reserved bacon bits, and additional shredded cheddar cheese if desired.
Serve immediately while hot.

Notes

Adjust the level of heat by keeping some or all of the jalapeño seeds. For a milder soup, remove all seeds and membranes.

To help the cream cheese melt more easily, let it come to room temperature before adding it to the soup. If the soup is too thick, thin it with a little more chicken broth. If it's too thin, let it simmer uncovered for a few more minutes.

Refrigerate any leftovers in an airtight container for up to 5-6 days.

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