Spicy Jalapeño Popper Soup

How to Make Spicy Jalapeño Popper Soup

Here’s a step-by-step guide to making this delicious, creamy soup:

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pot.

Step 2: Sauté the Vegetables

1. Add the butter to the pot along with the diced onion, jalapeños, and garlic. Sauté for 3-4 minutes until the onions are translucent and the jalapeños have softened. Adjust the amount of jalapeño seeds depending on how spicy you’d like your soup.

Step 3: Make the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for about 1-2 minutes, stirring constantly, to eliminate the raw flour taste. This will help thicken the soup.

Step 4: Add Broth and Cream

1. Slowly pour in the chicken broth, whisking as you go to prevent lumps. Allow the soup to come to a gentle simmer, then stir in the heavy cream. Let it simmer for another 5 minutes until the soup thickens slightly.

Step 5: Add the Cheese

1. Add the cream cheese and shredded cheddar to the pot, stirring until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with crispy bacon bits, additional shredded cheese, sliced jalapeños, or chopped green onions if desired. Serve hot and enjoy!

Tips for Making the Best Spicy Jalapeño Popper Soup

• Adjusting the Heat: For a milder soup, remove the seeds and ribs from the jalapeños. You can also use fewer jalapeños or substitute with milder peppers like poblano.
• Cream Cheese Tip: Make sure the cream cheese is softened to room temperature; this will help it blend smoothly into the soup.
• Thickening the Soup: If you prefer a thicker consistency, let the soup simmer a little longer before adding the cheeses.

Storing and Reheating Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup slowly over low heat to prevent the cheese from separating, and stir occasionally.