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Jalapeno Popper Soup

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This creamy jalapeno popper potato soup is loaded with crispy bacon, cheddar, and jalapenos for the perfect balance of cozy and spicy. It’s a hearty one-pot meal that comes together easily for a satisfying weeknight dinner.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add a couple splashes of stock or broth to deglaze the pan and scrape all the yummy bits off the bottom.
  5. Add potatoes, remaining broth, and a couple large pinches of salt and pepper.
  6. Bring a simmer over medium-high heat.
  7. Reduce heat to low and simmer for 10-12 minutes, stirring every few minutes, until the potatoes are cooked through and tender.
  8. Stir in half and half, cream cheese, and sharp cheddar (reserve some cheese for garnish). Stir until cheese melts.
  9. Stir in diced pickled jalapenos, pickled jalapeno juice, and cooked bacon (reserve some for garnish).
  10. Season to taste with salt and pepper. Garnish with cheese, bacon, and green onions, and enjoy!
  11. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • 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.

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Find it online: https://midwestfoodieblog.com/jalapeno-popper-potato-soup/