Ingredients
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- 16 ounces bacon, diced
- 1 tablespoon butter
- 6 jalapenos, ribs and seeds removed, petite diced
- 1 small yellow onion, diced
- 6 cloves garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 5 tablespoons flour
- 4 cups chicken stock or chicken broth
- 2 pounds Yukon gold potatoes, diced in 3/4" pieces
- 1.5 cups half and half
- 8 ounces cream cheese, cubed, room temperature
- 8 ounces shredded sharp cheddar cheese
- 1/4 cup diced pickled jalapenos
- 1 tablespoon pickled jalapeno juice
- Kosher salt
- fresh cracked pepper
- sliced green onion and sliced jalapeno for garnish
Instructions
- Heat a large pot over medium heat. Add the bacon before the pan heats up. Cook bacon, gently moving it around the pot until crispy on all sides. Use a slotted spoon to remove bacon from the pan and set aside.
- Without wiping out the pot, add butter and let it melt. Add onion and fresh jalapeno and a couple pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
- Reduce heat to medium. Stir in garlic, garlic powder, cumin, smoked paprika, chili powder, flour, salt, and pepper, and cook for 2 minutes, stirring frequently.
- Add a couple splashes of stock or broth to deglaze the pan and scrape all the yummy bits off the bottom.
- Add potatoes, remaining broth, and a couple large pinches of salt and pepper.
- Bring a simmer over medium-high heat.
- Reduce heat to low and simmer for 10-12 minutes, stirring every few minutes, until the potatoes are cooked through and tender.
- Stir in half and half, cream cheese, and sharp cheddar (reserve some cheese for garnish). Stir until cheese melts.
- Stir in diced pickled jalapenos, pickled jalapeno juice, and cooked bacon (reserve some for garnish).
- Season to taste with salt and pepper. Garnish with cheese, bacon, and green onions, and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- For extra heat, leave some jalapeno ribs and seeds in or add a few pinches of cayenne.
- To make it creamier, use a potato masher or immersion blender to lightly blend part of the soup before adding the cooked bacon and diced jalapenos.
- Try adding corn, shredded chicken, or diced bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 664
- Sugar: 10.1 g
- Sodium: 875.2 mg
- Fat: 45.4 g
- Carbohydrates: 41.5 g
- Fiber: 4.8 g
- Protein: 23.3 g
- Cholesterol: 103.3 mg
