jalapeno popper soup

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.

Jalapeno Popper Soup

bacon, (chopped)

jalapeno

onion, (diced)

garlic, (minced)

all-purpose flour

chicken broth

half-and-half

cream cheese,

cheddar cheese, (shredded)

Kosher salt, (to taste)

black pepper, (to taste)

jalapenos, cheese

In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.

Stir in the fresh garlic and cook an additional 30 seconds.

Add the flour and stir to create a paste.

Pour in the chicken broth and half and half. Continually whisk until mixed well.

Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.

Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.

Season with salt and pepper to taste.

Garnish with desired toppings and serve warm!

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Jalapeno Popper Soup

The most viewed jalapeno popper soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine