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When the weather turns cold and you crave something hearty yet flavorful, Jalapeño Popper Soup delivers the perfect balance of comfort and spice. Imagine the creamy richness of cheese, the heartiness of potatoes, the smokiness of bacon, and the kick of fresh jalapeños all in one bowl. This recipe doesn’t just warm your body it warms your soul, making every bite feel like both a hug and an adventure. You’ll find yourself coming back to it whenever you need a dish that is indulgent, satisfying, and a little daring.
PrintRich and Creamy Jalapeño Popper Soup in 30 Minutes
A creamy, cheesy, and spicy Jalapeño Popper Soup loaded with bacon, potatoes, cream cheese, and cheddar for the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound bacon, chopped
- 4 to 6 jalapeño peppers, deseeded and diced
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- 1/2 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 cubed
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Toppings: sliced jalapeños, bacon, shredded cheese, green onion
Instructions
1. Cook bacon, set aside, leave 2 tablespoons grease in pot.
2. Add jalapeños and onions, cook 3–4 minutes.
3. Add garlic, cook 30 seconds.
4. Stir in flour to make a paste.
5. Slowly whisk in chicken broth and half-and-half.
6. Add potatoes, bring to boil, then simmer 25–30 minutes until tender.
7. Remove from heat, stir in cream cheese and cheddar cheese until melted.
8. Season with salt and pepper to taste.
9. Serve hot with garnishes: sliced jalapeños, bacon, green onion, and shredded cheese.
Notes
Adjust spice level by keeping jalapeño seeds.
Potatoes can be replaced with cauliflower for low-carb option.
Store leftovers refrigerated for up to 4 days.
Why You’ll Love This Jalapeño Popper Soup
There’s something special about combining the flavors of classic jalapeño poppers with a soul-soothing bowl of soup. This dish effortlessly captures that combination by blending creamy textures, melted cheese, savory bacon, and just the right amount of heat.
- A one-pot recipe that’s easy to make for weeknights.
- Packed with protein, vegetables, and indulgent creaminess.
- Perfect for potlucks, family dinners, or cozy nights at home.
- Easily customizable to your spice preference.
Ingredients for Jalapeño Popper Soup
Below is a clear ingredient list for easy preparation everything measured and ready before you start cooking.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon | 1 pound | Chopped |
| Jalapeño peppers | 4 to 6 | Deseeded and diced |
| Onion | ½ cup | Diced |
| Garlic | 2 tsp | Minced |
| All-purpose flour | ½ cup | Thickening base |
| Chicken broth | 6 cups | Low-sodium preferred |
| Half-and-half | 3 cups | For creaminess |
| Yukon gold potatoes | 6 medium | Peeled and chopped into 1-inch pieces |
| Cream cheese | 8 oz | Softened, cut into pieces |
| Cheddar cheese | 2 cups | Shredded |
| Salt | To taste | Kosher is best |
| Black pepper | To taste | Freshly ground |
| Garnishes | As needed | Sliced jalapeños, crumbled bacon, green onion, extra cheese |
Step-by-Step Instructions
Follow these steps to make your Jalapeño Popper Soup perfectly creamy and flavorful:
- Cook the bacon – In a large Dutch oven or pot, cook 1 pound of chopped bacon over medium-high heat. Remove and set aside on paper towels to drain. Keep about 2 tablespoons of bacon grease in the pot.
- Sauté veggies – Add the diced onions and jalapeños to the pot. Cook 3–4 minutes until tender.
- Add garlic – Stir in the garlic and cook for 30 seconds until fragrant.
- Thicken base – Add the flour, stirring well to form a paste.
- Add liquids – Slowly pour in chicken broth and half-and-half, whisking constantly for a smooth mixture.
- Cook potatoes – Add chopped potatoes, bring to a boil, then reduce to a simmer. Cook 25–30 minutes until potatoes are fork-tender. Stir occasionally.
- Add cheeses – Off the heat, stir in softened cream cheese and shredded cheddar until melted and smooth.
- Season & finish – Adjust salt and pepper to taste.
- Garnish – Serve hot, topped with sliced jalapeños, crumbled bacon, shredded cheese, and green onions.
Helpful Tips for the Best Soup
- Adjust heat level: Keep some seeds in the jalapeños for more spice, or use mild peppers for less heat.
- Make it thicker: Mash some of the potatoes before adding the cheeses for a thicker consistency.
- Low-carb swap: Replace potatoes with cauliflower for a keto-friendly version.
- Storage: Store leftovers in the fridge for up to 4 days; reheat gently over low heat.
Frequently Asked Questions (FAQ)
How spicy is Jalapeño Popper Soup?
It has a gentle kick of spice, but you control the heat by the number of jalapeños used and whether you keep the seeds in.
Can you freeze this soup?
Cream-based soups don’t freeze well as the dairy can separate. It’s best enjoyed fresh or refrigerated for a few days.
What cheese works best?
Sharp cheddar enhances the flavor, but you can also use Monterey Jack or a blend for a melty finish.
Can I use heavy cream instead of half-and-half?
Yes, heavy cream will make the soup richer and thicker, while using whole milk makes it lighter.
Conclusion
Jalapeño Popper Soup is more than just a meal it’s comfort food elevated with bold flavors and a touch of heat. Each spoonful delivers creaminess, cheesiness, and the smoky crunch of bacon, creating a dish that always satisfies. Whether you’re serving it on a cold evening or adding it to your game-day table, this soup will always be a crowd-pleaser.