Spicy Jalapeño Popper Soup (Print Version)
Creamy jalapeño popper soup paired with crispy cheddar grilled cheese dippers for bold, cozy comfort.
# Ingredients:
→ Soup
01 -
6 slices bacon, chopped
02 -
1 small onion, finely diced
03 -
4-5 fresh jalapeños, diced, seeds removed
04 -
3 cloves garlic, minced
05 -
4 cups chicken broth
06 -
8 ounces cream cheese, softened and cubed
07 -
1 cup heavy cream
08 -
2 cups shredded cheddar cheese
09 -
1/2 teaspoon smoked paprika
10 -
Salt and pepper, to taste
11 -
2 tablespoons fresh chives or green onions, chopped, for garnish
→ Grilled Cheese Dippers
12 -
8 slices bread, such as sourdough
13 -
2 cups shredded cheddar cheese or cheese blend
14 -
4 tablespoons butter, softened
# Steps:
01 -
In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon, reserving about 1 tablespoon of rendered fat in the pot.
02 -
Add onion and jalapeños to the pot. Sauté for 3 to 5 minutes until softened without browning. Stir in garlic and cook for an additional minute until fragrant.
03 -
Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
04 -
Add cubed cream cheese, stirring until almost melted. Stir in heavy cream, shredded cheddar, and smoked paprika. Continue stirring until fully melted and the mixture is smooth.
05 -
Season with salt and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened and creamy.
06 -
Spread butter on one side of each bread slice. Sandwich shredded cheddar between bread slices, keeping buttered sides outward.
07 -
Heat a skillet or griddle over medium heat. Grill each sandwich for 2 to 3 minutes per side until golden brown and cheese is melted. Allow to cool slightly and slice into strips.
08 -
Ladle hot soup into bowls. Top with reserved bacon bits and garnish with chopped chives or green onions. Serve immediately with grilled cheese dippers.
# Notes:
01 -
For extra smoky depth, reserve additional bacon fat to drizzle over the soup just before serving.