This Jalapeno Popper Soup is a cozy dish bursting with flavor! It’s creamy, cheesy, and has just the right amount of kick from the jalapenos.
I love making this soup on chilly nights. Just grab a bowl and enjoy dipping crispy tortilla chips for that classic popper experience. Yum!
Key Ingredients & Substitutions
Bacon: This is key for flavor and crunch. If you need a meatless option, try using smoked tempeh or vegan bacon. Personally, I love how bacon adds a nice smoky depth to the soup.
Jalapeno Peppers: Adjust the amount based on your spice preference. If fresh jalapenos aren’t available, you can use pickled jalapenos or even mild green chilies for less heat.
Cheese: Sharp cheddar gives a great flavor here. You can swap it with Monterey Jack for a milder taste or even a dairy-free cheese if you’re looking for a plant-based alternative.
Heavy Cream: For a lighter option, you can use half-and-half or whole milk instead. This will still keep the soup creamy but with fewer calories.
How Do I Get the Right Creamy Texture?
Getting that perfect creamy texture is crucial for this soup. Here are some tips:
- Make a roux with flour: After sautéing the veggies, sprinkle the flour in and cook it for a few minutes. This cooks off the raw flavor and helps thicken the soup later.
- Add liquids gradually: As you add chicken broth and milk, whisk gently to avoid lumps. This helps maintain a smooth texture.
- Melt the cheese slowly: Incorporate cheese gradually over low heat. This prevents it from clumping and ensures a creamy finish.
- Simmer gently: After adding all ingredients, let it simmer on low heat. This allows flavors to meld beautifully while keeping the texture smooth.
Jalapeno Popper Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 tablespoon olive oil (optional, if needed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3-4 fresh jalapeno peppers, seeded and diced (reserve some slices for garnish)
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cubed
- 1½ cups shredded sharp cheddar cheese (plus more for garnish)
- Salt and pepper to taste
- Optional: pinch of smoked paprika or cayenne pepper for extra heat
- 2 green onions or scallions, thinly sliced for garnish
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep and around 30-40 minutes to cook, making a total of about 55 minutes from start to finish. It’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon slices in a large pot or Dutch oven over medium heat until they are crispy. Once crispy, take them out and place them on paper towels to drain excess fat. Once they cool, crumble them into bite-sized pieces and set aside.
2. Sauté the Vegetables:
In the same pot, leaving about 1 tablespoon of bacon fat, add the chopped onion, diced jalapeno peppers, and celery. Sauté over medium heat until the vegetables are tender and fragrant, about 5-7 minutes.
3. Add Garlic:
Add the minced garlic to the pot and cook for another minute until it becomes fragrant.
4. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything and create a roux. Cook for about 2 minutes, stirring constantly, to ensure the flour is cooked through and doesn’t taste raw.
5. Add Chicken Broth:
Gradually whisk in the chicken broth, taking care to avoid any lumps. Bring the mixture to a simmer and allow it to cook until it thickens slightly, about 5 minutes.
6. Mix in Dairy:
Turn down the heat to low and stir in the whole milk and heavy cream until fully combined.
7. Incorporate Cheeses:
Add the cubed cream cheese and shredded cheddar cheese slowly, stirring continuously until everything is melted and smooth.
8. Season Your Soup:
Season the soup with salt and pepper. For a kick, you can add a pinch of smoked paprika or cayenne pepper. Taste and adjust seasoning as needed!
9. Simmer:
Allow the soup to gently simmer for another 5-10 minutes until it’s heated through and creamy.
10. Serve and Garnish:
Dish out your delicious soup into bowls. Top with crumbled bacon, extra cheddar cheese, fresh jalapeno slices, and a sprinkle of green onions or scallions for garnish. Enjoy!
Cozy up with a bowl of this rich, creamy, and spicy Jalapeno Popper Soup, perfect for warming up any evening!
Can I Use Low-Fat Dairy Products in This Recipe?
Absolutely! You can use low-fat milk and reduced-fat cream cheese to cut down on calories. Just keep in mind that the soup may be slightly less creamy, but it will still be delicious!
What If I Don’t Have Fresh Jalapenos?
No worries! You can use pickled jalapenos for a tangy twist or substitute with canned green chiles for a milder option. Adjust the quantity based on your spice preference.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to maintain a smooth consistency.
Can I Freeze This Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
