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.
Serves6
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.