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Creamy soup with potatoes, bacon, and jalapenos
Anne Newgent

Jalapeno Popper Soup

Creamy, cheesy, and spicy, this Jalapeno Popper Soup brings all the beloved flavors of the appetizer into a rich, comforting soup that’s perfect for dinner or as a crowd-pleasing starter. Made with tender potatoes, smoky bacon, and vibrant jalapenos, this versatile recipe includes stovetop, slow cooker, and Instant Pot methods for every cooking preference.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Global Comfort Food
Calories: 1002
Ingredients Method Notes

Ingredients
  

Base
  • 1 pound bacon chopped into bite-sized pieces
  • 4 to 6 fresh jalapeno peppers seeds removed and diced
  • 0.5 cup onion finely diced
  • 2 teaspoons garlic minced
Thickening and Liquid
  • 0.5 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 cups half-and-half
Hearty Texture
  • 6 Yukon gold potatoes peeled and cut into one-inch chunks
Creamy Finish
  • 8 ounces cream cheese softened and cut into cubes
  • 2 cups cheddar cheese freshly shredded
Seasoning and Garnish
  • to taste Kosher salt
  • to taste Freshly ground black pepper
  • Extra sliced jalapenos, bacon crumbles, chopped green onion, shredded cheese for topping

Method
 

  1. Place a large Dutch oven or heavy pot over medium heat. Add chopped bacon and cook until crisp. Transfer to a paper towel-lined plate. Leave about 2 tbsp bacon fat in the pot.
  2. Add diced jalapenos and onion. Sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Sprinkle flour over the vegetables and stir continuously to form a paste.
  4. Slowly whisk in chicken broth and half-and-half. Stir until smooth and slightly thickened.
  5. Add potato chunks and bring to a gentle boil. Reduce to medium-low and simmer for 25–30 minutes until potatoes are tender.
  6. Remove from heat. Stir in cream cheese and shredded cheddar until fully melted and creamy.
  7. Season with salt and pepper to taste. Serve garnished with bacon, jalapenos, green onion, and extra cheese.

Notes

To make it gluten free, use cornstarch instead of flour. For a keto version, skip the potatoes and flour and use cauliflower and xanthan gum. Avoid boiling after adding cheese for a smooth texture. Add more dairy to reduce spice or hot sauce to increase it.

Nutrition Facts (Per Serving, 1 cup)

Calories: 1002 kcal | Carbohydrates: 58 g | Protein: 35 g | Fat: 72 g | Saturated Fat: 34 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 24 g | Trans Fat: 0.1 g | Cholesterol: 168 mg | Sodium: 1028 mg | Potassium: 1436 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 1445 IU | Vitamin C: 48 mg | Calcium: 506 mg | Iron: 3 mg
Nutrition Disclaimer
Nutritional information is provided as an estimate and can vary depending on the exact products and brands you use. For the most accurate results, calculate nutrition values using your preferred nutrition calculator and the specific ingredients chosen.