Name: Spicy Jalapeño Popper Soup: Comforting with Crispy Dippers
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 6 slices thick-cut bacon, diced: This will provide both the rendered fat for cooking and the crispy bacon for garnish. For a smokier flavor, use applewood-smoked bacon.; 1 large yellow onion, diced: About 1 ½ cups. The onion provides a sweet, aromatic foundation.; 4-6 fresh jalapeño peppers, finely diced: This is the heart of the flavor. For milder heat, remove all seeds and white membranes. For more heat, leave them in. You can start with 4 and adjust.; 1 poblano pepper, roasted, peeled, and diced: This adds a wonderful, mild, earthy flavor and a subtle smokiness without overwhelming heat.; 4 cloves garlic, minced: Fresh garlic is essential for its pungent, aromatic quality.; ⅓ cup all-purpose flour: This is used to create a roux with the bacon fat, which will thicken the soup to a luxurious consistency.; 4 cups low-sodium chicken broth: Using low-sodium allows you to control the salt level, especially since the bacon and cheese will add saltiness.; 1 large russet potato (about 1 lb), peeled and cubed: The potato will break down as it cooks, acting as a natural thickener and providing a wonderful hearty texture.; 1 teaspoon smoked paprika: This enhances the smoky flavor profile.; ½ teaspoon ground cumin: Adds a warm, earthy note that complements the chiles beautifully.; Salt and freshly ground black pepper: To taste.; 8 oz (one block) full-fat cream cheese, softened and cubed: The star of the show, providing the signature “popper” tang and creamy body.; 2 cups shredded sharp cheddar cheese: Freshly shredded from a block is highly recommended, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.; 1 ½ cups heavy cream or half-and-half: Heavy cream will yield the richest result, while half-and-half offers a slightly lighter option.; 1 (4 oz) can diced green chiles, undrained: These are very mild and add a lovely, authentic Southwestern flavor and texture.; Reserved crispy bacon; Additional shredded cheddar cheese; Fresh cilantro or chives, chopped; Jalapeño slices, fresh or pickled; Panko breadcrumbs toasted in a little butter or bacon fat

Description

Indulge in this spicy jalapeño popper soup! Creamy, cheesy, and packed with flavor, served with golden grilled cheese dippers for the ultimate comfort meal.

Ingredients

For the Soup Base:

6 slices thick-cut bacon, diced: This will provide both the rendered fat for cooking and the crispy bacon for garnish. For a smokier flavor, use applewood-smoked bacon.
1 large yellow onion, diced: About 1 ½ cups. The onion provides a sweet, aromatic foundation.
4-6 fresh jalapeño peppers, finely diced: This is the heart of the flavor. For milder heat, remove all seeds and white membranes. For more heat, leave them in. You can start with 4 and adjust.
1 poblano pepper, roasted, peeled, and diced: This adds a wonderful, mild, earthy flavor and a subtle smokiness without overwhelming heat.
4 cloves garlic, minced: Fresh garlic is essential for its pungent, aromatic quality.
⅓ cup all-purpose flour: This is used to create a roux with the bacon fat, which will thicken the soup to a luxurious consistency.
4 cups low-sodium chicken broth: Using low-sodium allows you to control the salt level, especially since the bacon and cheese will add saltiness.
1 large russet potato (about 1 lb), peeled and cubed: The potato will break down as it cooks, acting as a natural thickener and providing a wonderful hearty texture.
1 teaspoon smoked paprika: This enhances the smoky flavor profile.
½ teaspoon ground cumin: Adds a warm, earthy note that complements the chiles beautifully.
Salt and freshly ground black pepper: To taste.

For the Creamy Finish:

8 oz (one block) full-fat cream cheese, softened and cubed: The star of the show, providing the signature “popper” tang and creamy body.
2 cups shredded sharp cheddar cheese: Freshly shredded from a block is highly recommended, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.
1 ½ cups heavy cream or half-and-half: Heavy cream will yield the richest result, while half-and-half offers a slightly lighter option.
1 (4 oz) can diced green chiles, undrained: These are very mild and add a lovely, authentic Southwestern flavor and texture.

For Garnish (The “Popper” Toppings):

Reserved crispy bacon
Additional shredded cheddar cheese
Fresh cilantro or chives, chopped
Jalapeño slices, fresh or pickled
Panko breadcrumbs toasted in a little butter or bacon fat

Instructions

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Spicy Jalapeño Popper Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Render the Bacon and Sauté Aromatics
In a large, heavy-bottomed Dutch oven or stockpot, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon and set it on a paper towel-lined plate. This will be your garnish. Leave about 3 tablespoons of the rendered bacon fat in the pot—this is your flavor base.

Step 2: Soften the Vegetables
Add the diced onion and fresh jalapeños to the hot bacon fat. Sauté for 5-7 minutes, until the onions have softened and become translucent. Add the diced roasted poblano pepper and minced garlic, and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Create the Roux
Sprinkle the flour over the vegetable mixture. Stir constantly and cook for about 1-2 minutes. This cooks out the raw flour taste and creates the thickening agent for your soup. The mixture will look pasty.

Step 4: Build the Soup Base
Gradually pour in the chicken broth, whisking constantly to prevent any lumps from forming. Add the cubed potato, smoked paprika, and cumin. Stir well to combine. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.

Step 5: Blend for Creaminess (Optional but Recommended)
For an ultra-smooth and velvety soup base, use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot. Caution: Hot liquids expand, so only fill the blender halfway and hold the lid down with a towel.

Step 6: Incorporate the Dairy and Cheese
Reduce the heat to the lowest possible setting. Add the cubed cream cheese and shredded cheddar cheese, one handful at a time, stirring continuously until the cheeses are fully melted and incorporated into the soup. This low-and-slow process is key to preventing the cheese from seizing or becoming grainy.

Step 7: Final Simmer and Season
Stir in the heavy cream and the can of diced green chiles. Allow the soup to heat through for another 5 minutes, but do not let it boil. Boiling after adding the dairy can cause it to curdle. Taste the soup and season generously with salt and freshly ground black pepper. The flavors should be bold and balanced.

Notes

Large Dutch Oven or Heavy-Bottomed Stockpot
Immersion Blender or Countertop Blender
Sharp Knife and Cutting Board
Measuring Cups and Spoons

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American

Nutrition

Calories: 580 kcal
Sodium: 950mg
Carbohydrates: 22g
Protein: 18g