Description
A hearty and creamy soup inspired by jalapeño poppers, with a spicy kick and cheesy richness, served with crispy grilled cheese dippers for the ultimate comfort meal.
Ingredients
- 6 slices bacon, chopped
- 1 tbsp butter
- 1 medium onion, diced
- 4 fresh jalapeños, seeded and diced (leave some seeds for extra heat)
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 2 tbsp chopped green onions (for garnish)
- For Grilled Cheese Dippers: 8 slices bread, 4 tbsp butter, 2 cups shredded cheddar or American cheese
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving some bacon grease.
- Add butter, onion, and jalapeños to the pot. Sauté until softened.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour and whisk for 1–2 minutes to form a roux.
- Gradually pour in chicken broth and milk while whisking to avoid lumps.
- Add cream cheese and stir until melted and smooth.
- Stir in shredded cheddar, smoked paprika, and season with salt and pepper.
- Simmer for 10–15 minutes until thickened. Add bacon back in (reserve some for garnish).
- For Grilled Cheese Dippers: Butter bread slices, add cheese, and cook in a skillet until golden and melty. Slice into strips.
- Serve hot soup topped with green onions, extra bacon, and grilled cheese dippers on the side.
Notes
- Adjust jalapeño quantity depending on spice preference.
- Use half-and-half or heavy cream for a richer soup.
- Grilled cheese dippers can be made with different cheeses like pepper jack for more heat.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American