Description

This rich and creamy jalapeño popper soup captures all the beloved flavors of the popular appetizer in a warming bowl. Roasted jalapeños, crispy bacon, and melted cheese create the perfect balance of heat and comfort, while golden grilled cheese dippers make every spoonful even better.

Ingredients

For the Soup

4–5 jalapeños, roasted, peeled, seeded, and chopped
3-4 slices of bacon, chopped (I always cook like 6 because people eat it)
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
3 cups chicken broth (not the cheap stuff in the can)
2 cups whole milk or half-and-half
4 oz cream cheese, softened (seriously take it out early)
1 cup shredded sharp cheddar cheese
Salt and pepper

For the Grilled Cheese Dippers

Bread slices (whatever’s not moldy)
Butter
Sharp cheddar, sliced

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Instructions

Step 1: Roast Those Jalapeños

Stick the jalapeños over a flame or under the broiler until they’re all black and gross looking. Let them cool down then peel off the burnt skin and scrape out the seeds. More seeds means spicier soup. Chop them up.

Step 2: Cook the Bacon

Chop up bacon and cook it till it’s crispy in your big pot. Take the bacon out but leave all that grease. Trust me on this.

Step 3: Cook the Onions

Dump the onion in the bacon grease and cook until it’s soft. Add garlic and jalapeños, cook another minute until it smells good.

Step 4: Make a Roux

Add butter, let it melt. Add flour and stir for like a minute. Looks like paste but that’s normal. This stops your soup from being thin and gross.

Step 5: Add Liquids

Pour chicken broth in slowly while whisking or you’ll get lumps. Add milk. Don’t let it boil hard or it gets weird.

Step 6: Add the Cheese

Turn heat down low. Stir in cream cheese until it melts. Add cheddar bit by bit, stir until smooth. Season with salt and pepper but taste first because bacon’s already salty.

Step 7: Make Grilled Cheese

Butter bread, put cheese between slices, cook in pan until golden. Cut into strips. Don’t burn them like I did the first time.

Step 8: Serve

Pour soup in bowls, put bacon on top, serve with grilled cheese strips. Watch kids make a complete mess dunking everything.

Notes

Don’t rush the flour part or it tastes raw and nasty. Add broth slow or you get lumps. Keep heat low once cheese goes in. Always taste at the end and fix the seasoning.

Cold cream cheese, boiling after adding cheese, not taking out enough seeds if you want mild, forgetting to season.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American