Jalapeno Popper Soup is a seriously tasty bowl full of creamy cheese, spicy jalapenos, and crispy bits that remind you of your favorite jalapeno poppers. It’s cozy and just has the right amount of heat to warm you up without overwhelming your taste buds. The soup combines that great cheesy goodness with a little crunch and a touch of smoky bacon that makes every spoonful feel like a party in your mouth.
I love making this soup when I want something comforting but with a bit of a kick. One of my favorite things is how easy it is to adjust the spice level, so if you’re not into too much heat, you can go light on the jalapenos and it still tastes amazing. Plus, throwing in some cream cheese or sharp cheddar really brings a silky texture that makes the soup feel extra rich and filling.
My go-to way to serve Jalapeno Popper Soup is with some crusty bread or tortilla chips on the side. It’s perfect for dipping and adds an extra dimension of crunch that I just can’t get enough of. This soup always feels like a special treat no matter the season, and it’s hands down a favorite when friends come over for a casual get-together or game night.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky crunch that really lifts this soup’s flavor. For a vegetarian version, try smoked paprika or a smoky soy bacon alternative.
Jalapenos: These give the soup its iconic heat. Remove the seeds if you prefer milder spice, or swap with poblano peppers for less kick but similar flavor.
Cream Cheese: This makes the soup creamy and rich. You can substitute with Neufchatel or mascarpone for a lighter texture, or Greek yogurt for tang and thickness.
Cheddar Cheese: Sharp cheddar provides boldness and gooeyness. If you want a milder soup, use mild cheddar or Monterey Jack. For extra flavor, try a smoked cheddar.
How Do I Get the Perfect Creamy Texture Without Over-Blending?
The key is to blend just enough to break down most potatoes but keep some texture so the soup isn’t totally smooth. Here’s how:
- Remove the pot from heat before blending to avoid splatters.
- Use an immersion blender halfway through cooking to gently mash potatoes, leaving chunks.
- If using a regular blender, puree only half the soup and stir it back in.
- Keep stirring as you add cheese and cream cheese to melt smoothly into the base.
This keeps the soup creamy but hearty, with tasty bits of potato and jalapeno balancing the smoothness.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients evenly and simmering the soup.
- Slotted spoon – helps scoop out crispy bacon without the fat.
- Knife and cutting board – for chopping onions, garlic, jalapenos, and potatoes easily.
- Immersion blender (or regular blender) – to partially blend the soup for a creamy texture.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add cooked shredded chicken for a hearty boost that pairs well with the creamy base.
- Stir in pepper jack cheese instead of cheddar for an extra spicy, melty kick.
- Mix in roasted corn or diced red bell peppers to add sweetness and crunch.
- Top with crushed tortilla chips or fried onions to bring in extra texture and flavor.
Jalapeno Popper Soup
Ingredients You’ll Need:
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3-4 fresh jalapenos, thinly sliced (seeded for less heat if desired)
- 4 cups chicken broth
- 4 medium potatoes, peeled and diced
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 cup milk or half-and-half
- Salt and pepper, to taste
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. So in total, plan for about 40 minutes. It’s a quick, tasty, and satisfying meal you can enjoy any day!
Step-by-Step Instructions:
1. Cook the Bacon
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Once done, use a slotted spoon to remove the bacon to a paper towel-lined plate. Keep about 2 tablespoons of the bacon fat in the pot to cook the vegetables.
2. Sauté the Onions, Garlic, and Jalapenos
Add the finely chopped onion and minced garlic to the bacon fat. Cook for 3-4 minutes until the onion becomes soft and translucent. Then stir in the sliced jalapenos and cook for another 2 minutes to release their flavor.
3. Cook the Potatoes
Add the peeled and diced potatoes along with the chicken broth. Bring everything to a boil, then lower the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are nice and tender.
4. Add Cream Cheese and Cheese Mixture
Turn the heat down to low. Stir in the softened cream cheese until it melts smoothly into the soup. Then add 1 ½ cups of shredded cheddar cheese, the sour cream, and the milk or half-and-half. Keep stirring until the cheese is fully melted and the soup becomes creamy.
5. Season and Blend
Season the soup with salt and pepper to your taste. If you want it spicier, add more jalapenos. Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks of potato. If you don’t have an immersion blender, carefully blend half of the soup in a regular blender and mix it back in.
6. Serve and Garnish
Pour the soup into bowls and sprinkle with the crispy bacon you set aside, the remaining cheddar cheese, and sliced green onions. Serve it up hot with crusty bread or tortilla chips on the side for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add a few extra minutes to the simmering step since frozen potatoes may take a bit longer to soften.
How Can I Make This Soup Vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. To add smoky flavor, try smoked paprika or a dash of liquid smoke in the sauté step.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring frequently, and add a splash of milk if it thickens too much.
What’s the Best Way to Control the Spice Level?
Start with fewer jalapenos and remove the seeds to reduce heat. You can always add more sliced jalapenos or a pinch of cayenne pepper later if you want it spicier.
