What You’ll Need: The Jalapeno Popper Soup Ingredients
The Creamy Base
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 8 ounces cream cheese, softened
The Popper Goodness
- 1 pound bacon, cooked and crumbled (reserve some for garnish!)
- 1 cup chopped jalapenos (adjust to your spice preference, seeds removed for less heat)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For That Extra Touch
- Salt and pepper to taste
- Optional garnishes: extra bacon, chopped green onions, sour cream, tortilla chips
Step-by-Step Instructions: Let’s Make Some Soup!
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Step 2: Make a Roux
- Sprinkle the flour over the onion and garlic mixture.
- Whisk constantly for 1-2 minutes to cook the flour and create a roux. This will help thicken the soup.
Step 3: Build the Soup Base
- Gradually whisk in the chicken broth, making sure to break up any lumps.
- Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the milk.
Step 4: Add the Cream Cheese
- Add the softened cream cheese to the pot.
- Stir until the cream cheese is completely melted and the soup is smooth and creamy. This might take a few minutes, so be patient!
Step 5: Load Up on Popper Flavors
- Stir in the cooked bacon, chopped jalapenos, cheddar cheese, and Monterey Jack cheese.
- Continue stirring until the cheeses are melted and the soup is heated through.
Step 6: Season and Serve
- Season the soup with salt and pepper to taste. Remember that the bacon and cheese are already salty, so start with a small amount and add more as needed.
- Ladle the soup into bowls and garnish with extra bacon, chopped green onions, sour cream, and/or tortilla chips, if desired.
- Serve immediately and enjoy!
Troubleshooting Tips: Because We’ve All Been There
Soup Too Thick?
If your soup is too thick, simply add a little more chicken broth or milk until it reaches your desired consistency. Add slowly, stirring constantly, to avoid making it too thin.
Soup Not Thick Enough?
If your soup isn’t thick enough, you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk the slurry into the simmering soup and cook for a few minutes until it thickens. Alternatively, you can blend a cup of the soup with an immersion blender or in a regular blender (carefully!) and return it to the pot.
Too Spicy?
If the soup is too spicy for your taste, add a little more cream cheese or milk to help mellow out the heat. You can also add a dollop of sour cream to each bowl before serving.
Not Spicy Enough?
For those who like it hot, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup. You can also use hotter varieties of jalapenos, like serrano peppers, but be careful with those!
Flavor Variations: Spice It Up (or Tone It Down)
For a Milder Flavor
Remove the seeds and membranes from the jalapenos before chopping them. You can also use pickled jalapenos for a milder flavor.
For a Smoky Flavor
Use smoked cheddar cheese or add a teaspoon of smoked paprika to the soup.
For a Vegetarian Option
Omit the bacon or substitute it with plant-based bacon crumbles. Use vegetable broth instead of chicken broth.
For a Creamier Soup
Substitute heavy cream for the milk for an even richer and creamier soup.
Serving Suggestions: More Than Just Soup
As an Appetizer
Serve small bowls of Jalapeno Popper Soup as an appetizer at your next party. Garnish with tortilla chips for dipping.
As a Main Course
Serve a larger bowl of soup as a main course with a side of crusty bread or a grilled cheese sandwich.
As a Dip
Let the soup cool slightly and serve it as a dip with tortilla chips, vegetables, or pretzels.
Perfect Pairings: What to Serve with Your Soup
This Jalapeno Popper Soup is delicious on its own, but it also pairs well with a variety of other dishes. Consider serving it with:
- Grilled cheese sandwiches
- Quesadillas
- Salads
- Cornbread
Soup Storage: Make Ahead and Enjoy Later
Storing Leftovers
Leftover Jalapeno Popper Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Freezing
While this soup is best enjoyed fresh, it can be frozen for up to 2 months. Keep in mind that the texture may change slightly after freezing and thawing. The cream cheese can sometimes separate, but a good stir will usually bring it back together. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Other Delicious Soup Recipes: Expand Your Soup Horizons
If you love this Jalapeno Popper Soup, you might also enjoy these other delicious soup recipes:
- Roasted Garlic Soup: A simple yet flavorful soup with a deep, rich garlic flavor.
- French Onion Soup Recipe: Classic comfort food with caramelized onions and a cheesy crouton topping.
- Crock Pot Crack Potato Soup: An easy and creamy potato soup that’s perfect for busy weeknights.
- Cheddar Garlic Herb Potato Soup: A flavor-packed twist on classic potato soup.
- Jalapeno Popper Soup Obsession: Another take on this delightful spicy soup!
- White Chicken Chili: A hearty and flavorful chili that’s ready in just 30 minutes.
Why This Recipe Works: The Science Behind the Soup
This Jalapeno Popper Soup recipe is a success because of the careful balance of flavors and textures. The roux provides a stable base for the soup, preventing it from separating or becoming grainy. The cream cheese adds richness and creaminess, while the cheddar and Monterey Jack cheeses provide a cheesy flavor and gooey texture. The bacon and jalapenos add a salty, smoky, and spicy kick that perfectly complements the creamy base. By adjusting the amount of jalapenos, you can easily customize the spice level to your liking. This soup is a crowd-pleaser because it’s both comforting and exciting, offering a familiar flavor combination in a new and innovative way.
Final Thoughts: Get Ready to Fall in Love
This Jalapeno Popper Soup is seriously addicting! With its creamy texture, cheesy goodness, and just the right amount of heat, it’s the perfect comfort food for any occasion. So, grab your ingredients, put on your apron, and get ready to make a soup that will have everyone asking for seconds (and the recipe!).How can I adjust the spice level of the Jalapeno Popper Soup?
To make the soup milder, remove the seeds and membranes from the jalapenos before chopping them, or use pickled jalapenos. For a spicier soup, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. You can also use hotter varieties of jalapenos, like serrano peppers.
What can I do if my Jalapeno Popper Soup is too thick?
If your soup is too thick, simply add a little more chicken broth or milk until it reaches your desired consistency. Add slowly, stirring constantly, to avoid making it too thin.
Can I freeze Jalapeno Popper Soup?
Yes, Jalapeno Popper Soup can be frozen for up to 2 months. Keep in mind that the texture may change slightly after freezing and thawing. Allow the soup to cool completely before transferring it to a freezer-safe container and thaw overnight in the refrigerator before reheating.
What are some serving suggestions for Jalapeno Popper Soup?
You can serve small bowls of Jalapeno Popper Soup as an appetizer with tortilla chips, or a larger bowl as a main course with a side of crusty bread or a grilled cheese sandwich. It can also be served as a dip with tortilla chips, vegetables, or pretzels.
BEST Jalapeno Popper Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture.
- Whisk constantly for 1-2 minutes to cook the flour and create a roux.
- Gradually whisk in the chicken broth, making sure to break up any lumps.
- Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the milk.
- Add the softened cream cheese to the pot.
- Stir until the cream cheese is completely melted and the soup is smooth and creamy.
- Stir in the cooked bacon, chopped jalapenos, cheddar cheese, and Monterey Jack cheese.
- Continue stirring until the cheeses are melted and the soup is heated through.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with extra bacon, chopped green onions, sour cream, and/or tortilla chips, if desired.
- Serve immediately and enjoy!
