Description
This Jalapeño Popper Potato Soup is a creamy, cheesy, and spicy comfort food favorite packed with bacon, jalapeños, and hearty potatoes. Perfect for chilly nights or meal prep, this potato soup recipe delivers rich jalapeño popper flavor in every spoonful. A must-try for soup lovers craving a bold twist on a classic!
Ingredients
4 large russet potatoes
3 fresh jalapeños, diced
6 slices bacon
3 cloves garlic, minced
1 medium onion, diced
8 oz cream cheese, softened
1 ½ cups sharp cheddar cheese, shredded
4 cups chicken broth
1 cup milk or heavy cream
2 tbsp butter
1 tsp salt
½ tsp black pepper
Instructions
1. Cook the bacon in a large pot over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
2. In the same pot, add butter, onion, and garlic. Sauté until the onion becomes soft and fragrant.
3. Add diced jalapeños and sauté for another 2-3 minutes.
4. Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15-20 minutes.
5. Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks.
6. Stir in cream cheese, shredded cheddar, and milk or cream. Continue stirring until melted and smooth.
7. Season with salt and pepper to taste.
8. Top each bowl with crumbled bacon and extra jalapeños or cheese if desired.
Notes
Make sure to soften the cream cheese before adding to prevent lumps.
For a spicier soup, leave jalapeño seeds in or use an extra pepper.
This soup thickens as it cools—add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 435
- Sugar: 4g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg