This Jalapeno Popper Soup is a warm and zesty treat packed with cream cheese, cheddar, and spicy jalapenos. It’s like turning your favorite appetizer into a cozy bowl of goodness!
I can’t get enough of that cheesy, spicy flavor! It’s perfect for chilly days, and I often top mine with crispy bacon and crunchy tortilla chips—yum!
Making this soup is a breeze. Just blend the ingredients together, heat, and enjoy! It’s a fun twist that’ll make everyone at your table smile.
Key Ingredients & Substitutions
Bacon: Bacon adds a smokey flavor to the soup. If you want a healthier option, turkey bacon works well too. You could also skip the meat entirely and use smoked paprika for a similar flavor.
Jalapenos: Fresh jalapenos create the heat, but feel free to adjust the amount to your spice preference. If they’re too spicy, you can use mild peppers like poblano or even green bell peppers for a gentle kick.
Potatoes: Yukon Golds are creamy and hold up well in soups. Russets can also work, but they may break down more. For a low-carb version, try swapping potatoes with cauliflower.
Cream Cheese & Cheese: Cream cheese provides that rich texture. If you want a vegan option, use cashew cream or silken tofu blended until smooth. For cheese, go with a mild oat-based cheese if you prefer dairy-free.
Chicken Broth: If you need a vegetarian version, substitute with vegetable broth. Homemade broth can add more flavor, too!
How Do You Make the Soup Creamy Without Overcooking?
To achieve that smooth and creamy texture, focus on blending properly without overcooking the ingredients. Here’s how:
- After cooking the potatoes until tender, use an immersion blender to puree the soup. This keeps some texture while making it creamy.
- If using a regular blender, blend in batches to avoid splatter, and be sure to let it cool slightly before blending.
- Mix in cream cheese and cheddar only after blending; this prevents curdling when heated. Stir over low heat until melted.
These steps ensure you get that delightful creaminess just like in classic jalapeno poppers! Enjoy your cooking!
How to Make Jalapeno Popper Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4-5 medium Yukon Gold potatoes, peeled and diced
- 3 cups chicken broth
- 2-3 fresh jalapenos, seeded and finely chopped (plus extra slices for garnish)
- 8 oz cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup milk or half-and-half
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley or chives, chopped (optional garnish)
- Tortilla chips or crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious Jalapeno Popper Soup will require about 15 minutes for prep and 30-40 minutes of cooking time. Total, you’re looking at around 1 hour from start to finish. It’s quick, easy, and absolutely comforting!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once done, remove the bacon with a slotted spoon and set it aside in a bowl. Don’t forget to keep the tasty bacon drippings left in the pot; they’ll add great flavor to the soup!
2. Sauté the Vegetables:
Add the diced onion to the pot with the bacon drippings and sauté it for about 4-5 minutes until it turns translucent. Now, add in the minced garlic and cook for an additional minute until you can smell that delicious garlic aroma!
3. Add the Rest of the Ingredients:
Next, toss in the diced potatoes, finely chopped jalapenos, chicken broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to let it simmer until the potatoes are tender—this should take about 15-20 minutes.
4. Blend the Soup:
Once the potatoes are tender, use an immersion blender to carefully blend the soup to a mostly smooth consistency, leaving it a bit chunky. If you don’t have an immersion blender, you can achieve this by blending about half of the soup in a regular blender and then stirring it back into the pot.
5. Stir in Cream and Cheese:
Now for the creamy part! Stir in the softened cream cheese and shredded cheddar cheese. Mix until everything is melted and smooth—this is where the magic happens!
6. Final Touches:
Pour in the milk or half-and-half, warming the soup through without letting it boil again. Taste it and adjust the seasoning with salt and pepper as needed.
7. Serve It Up:
Pour the soup into bowls and top with the crispy bacon pieces, extra sliced jalapenos, shredded cheddar cheese, and chopped green onions. If you’d like, add a sprinkle of fresh parsley or chives for a lovely finish.
8. Enjoy!
Serve your delicious Jalapeno Popper Soup hot, alongside tortilla chips or crusty bread for dipping. Enjoy every creamy, spicy, cheesy bite!
This soup captures all the flavors of jalapeno poppers in a delightful and comforting bowl—perfect for any occasion!
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply replace the bacon with a bit of olive oil for sautéing, and use vegetable broth instead of chicken broth. You can also add in some extra vegetables like bell peppers or corn for added texture.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the number of jalapenos or remove the seeds to lessen the heat. Alternatively, you can add a sprinkle of cayenne or hot sauce to taste for a more controlled spice level.
What Types of Cheese Can I Use?
You can use any cheese you like! Cream cheese is essential for the creamy texture, but for the cheddar, feel free to substitute with Monterey Jack, Pepper Jack for a bit more heat, or even a vegan cheese if you’re looking for a dairy-free option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens in the fridge, you can add a splash of milk to bring it back to your desired consistency when reheating.
