Description
Spicy Jalapeño Popper Soup is a rich, creamy, and fiery blend of jalapeños, cream cheese, crispy bacon, and sharp cheddar cheese, capturing the bold flavors of the classic appetizer in a comforting soup. Served alongside crunchy grilled cheese dippers made with buttery toasted sourdough and melted cheddar, this dish offers the perfect combination of spicy, cheesy, and smoky tastes for a cozy and crave-worthy meal.
Ingredients
Soup Ingredients
- 6 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, diced
- 3–4 fresh jalapeños, seeded and diced (leave some seeds for more heat)
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 4 oz cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp smoked paprika
- Salt and black pepper to taste
Grilled Cheese Dippers
- 4 slices sourdough or sandwich bread
- 1 tbsp butter
- 1 cup shredded cheddar or American cheese
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving about 1 tablespoon of the bacon grease in the pot for flavoring the soup base.
- Sauté Vegetables: Add butter to the pot with the reserved bacon grease. Sauté the diced onion and jalapeños for 4–5 minutes until they become soft and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute. This step cooks the flour to eliminate raw taste and helps thicken the soup later.
- Add Broth and Dairy: Slowly whisk in the chicken broth, ensuring no lumps form, then bring the mixture to a gentle simmer. Stir in the whole milk, softened cream cheese, and smoked paprika. Continue stirring until the cream cheese is fully melted and the soup is smooth and creamy.
- Melt in Cheddar Cheese: Gradually add the shredded sharp cheddar cheese to the soup, stirring continuously until completely melted and the soup reaches a creamy consistency. Season with salt and black pepper according to your taste preferences. Stir in most of the crispy bacon, reserving a bit for garnish.
- Prepare Grilled Cheese Dippers: Butter one side of each bread slice. Place cheese between two slices with the buttered sides facing out. Toast the sandwich in a skillet over medium heat for 2–3 minutes on each side until the bread is golden brown and the cheese is melted. Once cooked, slice the sandwiches into strips to make dippers.
- Serve: Ladle the hot soup into bowls, garnish with the reserved crispy bacon, extra shredded cheese, or jalapeño slices if desired. Serve the soup alongside the grilled cheese dippers for dipping and enjoy this spicy, cheesy comfort meal.
Notes
- Adjust the spice level by using fewer or more jalapeños according to your heat preference.
- Add a splash of hot sauce or a pinch of cayenne pepper to the soup for an extra kick.
- For a low-carb version, skip the grilled cheese dippers and thicken the soup with cauliflower purée instead of flour.
- Use gluten-free flour and gluten-free bread to make the recipe suitable for gluten-free diets.
- Store leftover soup in the refrigerator for up to 3 days and reheat gently on the stovetop.
