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Creamy jalapeño popper chicken soup topped with melted cheese, crispy bacon, and sliced jalapeños in a Dutch oven.

Creamy Jalapeño Popper Soup

This rich and flavorful soup combines the spicy kick of jalapeño poppers with a creamy, comforting base of potatoes and cheese, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bacon chopped
  • 4 to 6 count jalapeno peppers deseeded and diced
  • ½ cup onion diced
  • 2 teaspoons garlic minced
  • ½ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 cups half-and-half
  • 6 count 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
Garnish
  • sliced jalapenos for garnish
  • bacon for garnish
  • green onion for garnish
  • shredded cheese for garnish

Equipment

  • Dutch oven or large pot
  • Plate
  • Paper towel
  • Whisk

Method
 

Instructions
  1. 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.
  2. Add 4 to 6 diced jalapeño peppers and 1/2 cup diced onion to the pot, cooking for 3-4 minutes until tender.
  3. Stir in 2 teaspoons minced garlic and cook for an additional 30 seconds.
  4. Add 1/2 cup all-purpose flour and stir to form a paste.
  5. Pour in 6 cups chicken broth and 3 cups half-and-half, whisking continuously until well combined.
  6. 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.
  7. Remove the pot from heat, then stir in 8 ounces softened cream cheese and 2 cups shredded cheddar cheese until melted and combined.
  8. Season the soup to taste with Kosher salt and freshly ground black pepper.
  9. Garnish with sliced jalapeños, bacon, green onion, and shredded cheese, then serve warm.

Notes

For a milder soup, use fewer jalapeños or remove all seeds and membranes. This soup thickens as it cools; you can thin it with a splash of broth or half-and-half when reheating.