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

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, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
In the same pot with the bacon fat, add the chopped onion and jalapeños. Cook for about 5 minutes until the vegetables have softened.
Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Stir in the diced potatoes. Bring to a boil and cook for 10-15 minutes until the potatoes are fork tender.
Add the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, stirring
occasionally, until the soup starts to thicken.
Reduce heat to low and add the cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the soup.
Add the shredded cheddar cheese, salt, smoked paprika, cumin, and pepper. Stir until the cheese is melted and the spices are well combined.
Return most of the cooked bacon to the soup, reserving some for garnish. Simmer for an additional 5 minutes.
Serve hot, garnished with chopped cilantro, reserved bacon bits, and additional shredded cheese if desired.

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.

Nutrition