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Jalapeño Popper Soup

Jalapeño Popper Soup

Savor the delicious, comforting taste of Jalapeño Popper Baby Potato Soup, a wonderful fusion of creamy, cheesy, and spicy flavors. This hearty soup showcases tender baby potatoes, crumbled bacon, diced jalapeños, and a mix of sharp cheddar and cream cheese, creating a delightful blend of textures and tastes in every spoonful. Perfect for warming up on a chilly day or serving at a cozy gathering, this dish offers a delightful balance of heat and creamy comfort.
Prep15 minutes
Cook40 minutes
Serves6
Course: Soups & Stews
Variety: Enchanted Rose
Cooking Method: Stove Top
Quick & Easy: 1-Dish Meals

Ingredients

  • 1 lb. bacon cooked & crumbled
  • 6-8 Jalapeños, deseeded & diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ c. flour
  • 6 c. low-sodium chicken broth
  • 3 c. half & half
  • 3 tbsp. ranch dry seasoning
  • 16 oz. Potato Inspirations® potatoes, halved
  • 8 oz. cream cheese, softened
  • 2 c. shredded sharp cheddar cheese
  • Salt & pepper, to taste

Instructions

  • Add chopped bacon to Dutch oven and cook until crisp, stirring often. Scoop bacon out and place on plate covered with paper towel; set aside. Pour out all but about 2 tablespoons bacon grease. Add jalapeños and onion; cook about 4 minutes, or until tender. Add garlic and cook additional 30 seconds. Add flour and stir to create a paste.
  • Add chicken broth, half & half, ranch seasoning; continually whisk until well-mixed. Add potatoes and bring to a boil reduce. Heat to simmer and cook until potatoes are fork tender, about 20 minutes.
  • Remove from heat and stir in softened cream cheese and cheddar cheese; stir until cheeses are melted and combined. Season with salt & pepper. Stir in reserved bacon.