Description
Imagine all the flavors of your favorite jalapeño poppers turned into a warm and comforting bowl of soup.
Ingredients
Scale
For the Soup:
- 4 slices of bacon (diced)
- 1 tablespoon butter
- 1 medium onion (diced)
- 3–4 fresh jalapeños (seeded and diced, adjust for spice preference)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 4 ounces cream cheese (softened)
Toppings (Optional):
- Crumbled bacon
- Shredded cheddar
- Sliced jalapeños
- Chopped green onions
Instructions
- Cook the Bacon
In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. - Sauté the Vegetables
Add the butter to the pot. Once melted, sauté the onion and jalapeños until softened, about 5 minutes. Add the garlic and cook for another minute. - Make the Base
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form. - Simmer and Add Cream
Bring the soup to a simmer and let it thicken slightly. Reduce the heat and stir in the heavy cream. - Add the Cheese
Slowly add the cream cheese and cheddar, stirring until fully melted and smooth. - Finish with Bacon
Stir in half of the cooked bacon. Season with salt and pepper to taste. - Serve and Garnish
Ladle the soup into bowls and top with the reserved bacon, shredded cheese, sliced jalapeños, and green onions.