Description
A creamy, savory soup featuring the flavors of jalapeno poppers with bacon.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 jalapeno peppers, seeded and minced
- 4 cups chicken broth
- 1 (8 ounce) package cream cheese, cubed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and minced jalapenos. Cook for 2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low. Add cream cheese cubes, stirring until completely melted and smooth.
- Stir in heavy cream. Heat through, but do not boil.
- Stir in cheddar cheese until melted. Season with salt and pepper.
- Ladle soup into bowls and top with reserved cooked bacon.
Notes
- For less heat, remove all seeds and white membranes from the jalapenos.
- You can use low-sodium chicken broth if you prefer less salt.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 18
- Cholesterol: 90
Keywords: jalapeno popper soup, bacon soup, cheesy jalapeno soup, cream cheese soup