Get ready to cozy up with a bowl of pure comfort! This Jalapeno Popper Soup takes everything you adore about the classic appetizer – the creamy cheese, the smoky bacon, and the kick of jalapeños – and transforms it into a hearty, warming soup. It’s perfect for chilly evenings or whenever you crave a deliciously satisfying meal. You’ll love this rich and flavorful twist on a beloved snack.
Why You’ll Love This Jalapeño Popper Soup
- Creamy, Smoky, Spicy Flavor: Each spoonful of this delightful Jalapeno Popper Soup offers a harmonious blend of rich cheese, crisp bacon, and a perfect level of heat.
- Perfect Comfort Food: It’s an incredibly warming and satisfying meal, ideal for cozy evenings or when you need a little comfort.
- Easy to Make: With straightforward steps, even beginner cooks can achieve amazing results with this creamy popper soup.
- Versatile Cooking Methods: Choose from stovetop, slow cooker, or Instant Pot instructions to fit your schedule.
- Crowd-Plea sing Appetizer-Turned-Meal: Turn a favorite party snack into a substantial main course that everyone will rave about.
Ingredients
Creating this decadent Jalapeno Popper Soup requires a few simple, yet flavorful ingredients. You’ll find everything you need for a delicious and satisfying meal right here.
- 1 pound bacon, chopped
- 4 to 6 jalapeno peppers, deseeded and diced
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- ½ 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 cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sliced jalapenos, bacon, green onion, and shredded cheese for garnish
Notes & Substitutions
You can easily customize this hearty soup recipe to fit your taste and dietary needs. For a vegetarian option, skip the bacon and use vegetable broth instead of chicken broth. Sauté your aromatics in olive oil or butter for a delicious base.
Adjust the spice level by adding more or fewer jalapeños. Keep the seeds and membranes for extra heat, or use only deseeded peppers for a milder flavor. Research from Frontiers in Pharmacology offers an in-depth review of capsaicin, the bioactive compound responsible for the heat in chili peppers. You can also roast the jalapeños first for a deeper, smokier taste in your spicy cheese soup. While Yukon gold potatoes are ideal for their creaminess, russet or red potatoes work well too; adjust cooking time as needed. Feel free to experiment with different cheeses like Monterey Jack or a Colby blend to enhance the flavor.
Equipment
Gathering the right tools makes preparing this comforting soup a breeze. You likely have most of these items in your kitchen already.
- Large Dutch oven or heavy-bottomed pot (5-quart or larger)
- Cutting board and sharp knife
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Ladle
Instructions
Prepare to make the most incredible Jalapeno Popper Soup with these easy-to-follow steps. We’ll start with the classic stovetop method, then outline variations for your slow cooker and Instant Pot. This versatile recipe ensures a delicious outcome, no matter your preferred cooking style.
Stovetop Method
- In a large Dutch oven or pot, add 1 pound bacon and cook over medium-high heat until crispy. Transfer the cooked bacon to a plate lined with a paper towel. Leave 2 tablespoons of the bacon grease in the pot to cook the onions and jalapeños.
- Add 4 to 6 deseeded and diced jalapeno peppers, and 1/2 cup diced onion, to the pot. Cook for about 3 to 4 minutes or until tender.
- Stir in 2 teaspoons minced garlic and cook an additional 30 seconds until fragrant.
- Add ½ cup all-purpose flour and stir to create a paste, cooking for 1 minute to cook out the raw flour taste.
- Gradually pour in 6 cups low-sodium chicken broth and 3 cups half-and-half. Continually whisk until thoroughly mixed and smooth.
- Add the chopped 6 Yukon gold potatoes. Heat the soup over medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for about 25-30 minutes, or until the potatoes are fork-tender. Stir the soup occasionally while it simmers to prevent sticking.
- Remove the pot from the heat. Add 8 ounces softened cream cheese, and 2 cups shredded cheddar cheese. Stir until the cheeses are completely melted and smoothly combined into the creamy base of your spicy potato soup.
- Season with Kosher salt and freshly ground black pepper, to taste.
- Garnish with sliced jalapenos, the reserved crispy bacon, green onion, and extra shredded cheese. Serve your cheesy bacon soup warm!
Slow Cooker Instructions
- Brown the chopped bacon in a skillet on the stovetop. Drain excess grease, then transfer the crispy bacon to your slow cooker, reserving some for garnish.
- In the same skillet, sauté the diced jalapeños and onions in a tablespoon of bacon grease or olive oil until softened. Stir in the minced garlic for 30 seconds.
- Add the sautéed aromatics, flour, chicken broth, half-and-half, and chopped potatoes to the slow cooker. Stir everything together well.
- Cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are very tender.
- Stir in the softened cream cheese and shredded cheddar cheese until melted and smooth before serving.
Instant Pot Instructions
- Select the “Sauté” function on your Instant Pot. Cook the chopped bacon until crispy. Remove the bacon, reserving some for garnish, and drain excess grease, leaving about 1-2 tablespoons in the pot.
- Add the diced jalapeños and onions to the pot and sauté for 3-4 minutes until tender. Stir in the minced garlic for 30 seconds.
- Add the flour and cook for 1 minute, stirring constantly. Pour in the chicken broth and half-and-half, scraping up any browned bits from the bottom of the pot to deglaze. This step is crucial for preventing a “burn” notice.
- Add the chopped potatoes. Secure the lid and set the vent to sealing. Select “Manual” or “Pressure Cook” for 7 minutes on high pressure.
- Once cooking is complete, perform a quick release of the pressure. Carefully remove the lid.
- Stir in the softened cream cheese and shredded cheddar cheese until melted and smooth. Season to taste, then garnish and serve this quick and delicious Jalapeno Popper Soup.
Pro Tips & Troubleshooting
Achieve a truly outstanding soup with these helpful tips. Controlling the spice is simple; deseed your jalapeños for less heat, or leave some seeds and membranes for a bolder kick. For a super smooth and creamy texture, use an immersion blender at the end, or carefully transfer a portion to a regular blender, then return it to the pot.
Properly rendering the bacon is key for maximum flavor and crispy bits. Cook it until perfectly golden brown and drain excess fat. To prevent cheese from curdling, ensure your soup is removed from direct heat before stirring in the cheeses. Lastly, always taste and adjust seasoning carefully before serving your perfect soup. A little extra salt or pepper can make a big difference in this creamy soup.
Serving, Storage, & Variations
This versatile Jalapeno Popper Soup offers many delicious options for serving, storage, and creative variations.
Serving Suggestions
Serve this rich soup with a side of crusty bread or warm cornbread for dipping. A simple green salad with a light vinaigrette makes a perfect fresh counterpoint to the creamy comfort food. You could also offer extra toppings like sour cream, extra cheese, or hot sauce for customization.
Storage
Store leftover Jalapeño soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. You may need to add a splash of milk or broth to restore its creamy consistency.
Variations
Easily adapt this jalapeño soup to your liking. Add cooked shredded chicken, diced ham, or browned sausage for an even heartier meal. Experiment with different cheese combinations, such as Monterey Jack, pepper jack, or a smoky gouda for unique flavor profiles. Roasting the jalapeños before adding them to the soup deepens their flavor and adds a smoky note. To make it vegetarian, simply omit the bacon and use vegetable broth, sautéing your aromatics in olive oil instead.
Creamy Jalapeño Popper Soup
Ingredients
Equipment
Method
- In a large Dutch oven, cook 1 pound bacon over medium-high heat until crispy. Transfer to a paper towel-lined plate, leaving 2 tablespoons of grease in the pot.
- Add 4 to 6 diced jalapeño peppers and 1/2 cup diced onion to the pot, cooking for 3-4 minutes until tender.
- Stir in 2 teaspoons minced garlic and cook for an additional 30 seconds.
- Add 1/2 cup all-purpose flour and stir to form a paste.
- Pour in 6 cups chicken broth and 3 cups half-and-half, whisking continuously until well combined.
- Add 6 chopped Yukon gold potatoes, bring the soup to a boil, then reduce heat and simmer for 25-30 minutes until potatoes are fork-tender, stirring occasionally.
- Remove the pot from heat, then stir in 8 ounces softened cream cheese and 2 cups shredded cheddar cheese until melted and combined.
- Season the soup to taste with Kosher salt and freshly ground black pepper.
- Garnish with sliced jalapeños, bacon, green onion, and shredded cheese, then serve warm.
Notes
Nutrition
Here’s an estimated nutritional breakdown for one serving of this delicious Creamy Jalapeño Popper Soup. Please remember these values are estimates and can vary based on specific ingredients and brands used.
| Nutrition | Value |
|---|---|
| Serving | 1 cup |
| Calories | 1002 kcal |
| Carbohydrates | 58 g |
| Protein | 35 g |
| Fat | 72 g |
| Saturated Fat | 34 g |
| Polyunsaturated Fat | 7 g |
| Monounsaturated Fat | 24 g |
| Trans Fat | 0.1 g |
| Cholesterol | 168 mg |
| Sodium | 1028 mg |
| Potassium | 1436 mg |
| Fiber | 6 g |
| Sugar | 9 g |
| Vitamin A | 1445 IU |
| Vitamin C | 48 mg |
| Calcium | 506 mg |
| Iron | 3 mg |
FAQ
Can I make this soup gluten-free?
es! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch (use half the amount) to thicken the soup. Ensure your chicken broth is also certified gluten-free.
How can I make the soup spicier?
For more heat in your Jalapeno Popper Soup, leave some of the seeds and membranes in the jalapeño peppers. You can also add a pinch of cayenne pepper or a dash of hot sauce when serving.
What are the best potatoes to use?
Yukon gold potatoes are highly recommended for this recipe because they become wonderfully creamy when cooked and maintain their shape well. Russet or red potatoes can also be used, but adjust cooking times as needed.
Can I use pre-cooked bacon?
While fresh bacon rendered in the pot adds the best flavor to your soup, you can use pre-cooked bacon bits. Add them near the end of the cooking process with the cheeses to prevent them from becoming soggy.
How to clarify bacon grease instruction?
After cooking bacon, let the grease cool slightly. Strain it through a fine-mesh sieve lined with cheesecloth into a jar. This removes any small bacon bits, leaving you with clarified, flavorful bacon fat.
Conclusion
This Creamy Jalapeno Popper Soup is a true delight, combining rich, cheesy flavors with a perfect spicy kick in every comforting spoonful. It’s an easy, adaptable recipe that promises to become a new family favorite, turning a beloved appetizer into a satisfying meal. Don’t wait to whip up this delicious creation – gather your ingredients and enjoy a bowl of pure comfort tonight!
