If you like jalapeno poppers, you're going to LOVE this EASY soup that's ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth! The PERFECT cold weather recipe the whole family will adore!
4 to 6fresh jalapeno peppersdiced and deseeded* (See Notes)
½cupall-purpose flour
½teaspoongarlic powder
32ouncescarton chicken brothor two 14 to 15-ounce cans; I use lower sodium versions
6cups2% or whole milk or half-and-half**
2 ½poundsYukon gold potatoespeeled and diced into small 1/2-inch pieces (Russet potatoes may be substituted)***
8ouncesbrick-style cream cheesesoftened to room temp
2cupsshredded cheddar cheesemild to extra-sharp, set out to room temp
Kosher saltto taste
Freshly ground black pepperto taste
Cayenne pepperoptional and to taste
Additional finely-diced or sliced jalapenoscooked bacon pieces, and shredded cheddar cheese for topping
Instructions
To a large Dutch oven, or similar sized pot, add the bacon, and cook over medium heat for about 6 to 8 minutes, or until browned; don't drain off any of the bacon fat.
Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
Evenly sprinkle the flour, garlic powder, and stir to coat evenly. Tip - Do not skip this step, it's sort of like creating a rout, which is important later on so that your soup thickens properly.
Slowly add the broth, while whisking constantly.
Then add the milk or half-and-hailf, while whisking constantly.
Add the diced potatoes, bring to a boil over medium-high heat, and boil for about 10 minutes, or until the potatoes are fork-tender.
Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
Optionally (but recommended), garnish the soup with additional jalapenos, bacon, and/or cheese before serving. Soup will keep airtight in the fridge for up to 1 week. Reheat gently on the stove or microwave, taking care not to overheat it, or heat it too quickly so the soup doesn't "break".
Notes
*Green chiles: I have also used one 4-ounce can diced green chiles for mild soup (similar to using fresh jalapenos) Or you can use a 4-ounce can diced jalapenos if you want it spicier. Canned jalapenos are spicier than fresh in my experience. **Milk or half-and-half: I recommend 2% or whole milk, or half-and-half. I would not use cream or heavy cream because I think it would make the soup overly thick. If you're looking for a plant-based milk, I recommend soy, cashew, or something on the thicker side.***Potatoes: Make sure the potatoes are diced into 1/2-inch small bite-sized pieces so that they cook in the 10 minutes indicated in the recipe. If they're bigger, they'll take longer to cook and in the boiling process, more of the broth will evaporate, making the soup thicker. I prefer Yukon Gold to Russet but you can use your favorite.****Cayenne pepper: It doesn't make the soup spicy per se if you only add a small shake from the bottle; rather it lends depth of flavor. For an actual spicier soup, feel free to add 1/8 to 1/4 teaspoon, or as desired. Also, you can use one serrano chile pepper in place of one of the jalapenos for a spicier soup.