Description

This ultimate jalapeno popper soup combines crispy bacon, tender jalapeños, creamy potatoes, and melted cheese in a rich, satisfying soup that captures all the flavors of the beloved appetizer.

Ingredients

For the Soup Base:

1 lb bacon, chopped (I buy the thick-cut stuff)
4 to 6 jalapeño peppers, deseeded and diced (depends how brave you’re feeling)
½ cup onion, diced (yellow or white, whatever you’ve got)
2 tsp garlic, minced (fresh only – that jarred stuff is awful)
½ cup all-purpose flour
6 cups low-sodium chicken broth (I like Swanson brand)
3 cups half-and-half (don’t even think about using skim milk)
6 Yukon Gold potatoes, peeled and chopped into 1-inch pieces

For the Cheesy Goodness:

8 oz cream cheese, softened (Philadelphia brand works best)
2 cups shredded cheddar cheese (sharp, please!)
Kosher salt
Fresh black pepper (pre-ground tastes like dust)

Pile These On Top:

More sliced jalapeños if you’re feeling wild
Those bacon bits you saved
Chopped green onions
Even more cheese because why not

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Bacon to Crispy Perfection

Get your bacon going in that big pot over medium-high heat. I like to chop mine pretty small so it crisps up evenly – usually takes about 6-8 minutes. Here’s where most people mess up: they drain ALL the grease! Don’t do it! Save about 2 tablespoons of that liquid gold because that’s where all your flavor lives.

Step 2: Sauté the Holy Trinity

Toss your jalapeños and onions right into that bacon grease. They’ll start sizzling immediately and smell absolutely incredible. Cook them for about 3-4 minutes until the onions go translucent and the jalapeños soften up. This is when my husband usually wanders into the kitchen asking what smells so good!

Step 3: Add the Garlic

Stir in that minced garlic but only for 30 seconds – any longer and it gets bitter. I learned this the hard way after burning garlic more times than I care to admit. You just want it fragrant, not brown.

Step 4: Create the Roux

Sprinkle that flour right over everything and stir like crazy to make a paste. It’ll look weird for a minute but keep stirring for about a minute. This step is what makes your soup thick and creamy instead of watery – don’t skip it!

Step 5: Add the Liquids Gradually

Here’s where you need to channel your inner pastry chef. Pour in the broth and cream slowly while whisking constantly. I mean CONSTANTLY. My arm gets tired but it’s worth it because nobody wants lumpy soup. Take your time with this step – rushing always leads to disaster.

Step 6: Add Potatoes and Simmer

Drop in those potato chunks and bring everything to a boil, then turn it down to medium-low. Let it bubble away for 25-30 minutes, stirring every now and then. The potatoes are done when you can easily pierce them with a fork. This is usually when I start prepping all my garnishes.

Step 7: Melt in the Cheeses

Turn off the heat completely before adding any cheese – this is crucial! Stir in the cream cheese first (I always cut mine into small pieces so it melts faster), then add the cheddar. The heat from the soup will melt everything perfectly without making it grainy.

Step 8: Season and Serve

Taste it first, then add salt and pepper as needed. Every batch turns out slightly different depending on your bacon and broth, so always taste first. Ladle it up and go crazy with the toppings – that’s half the fun!

Notes

Save about a quarter of your crispy bacon for topping – seriously, don’t dump it all back in! The crunch on top makes such a difference. I always set mine aside in a little bowl where I can see it, otherwise I forget and stir it all back in.

Want to control the heat? Start with 4 jalapeños if your family is sensitive to spice, or go up to 6 if you like things hot. My mother-in-law can’t handle any heat, so I actually make hers with just 2 jalapeños and it’s still delicious. You can also roast the jalapeños first for a smokier flavor – just toss them on a baking sheet under the broiler for 5 minutes.

Here’s something I wish someone had told me earlier: whisk the heck out of those liquids when you add them. I’m talking 30 seconds of serious arm action. It’s the difference between silky smooth soup and lumpy disaster.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American