This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
A classic appetizer made into a hearty soup! Creamy, cheesy, and packed with potatoes, jalapenos, and bacon, this jalapeno popper soup is the perfect comfort food for lower temperatures.
Creamy Jalapeno Popper Soup
Let me tell you about this jalapeño popper soup. It’s a flavor explosion in a bowl! It’s got crispy bacon, diced jalapenos, and onions in a creamy base with a hint of garlic. Then those Yukon gold potatoes, chopped to perfection, add a hearty twist that turns the classic jalapeno popper into a full-on meal. It’s the appetizer we all love, but taken up a notch with some comforting, creamy goodness. The cheeses, oh the cheeses, they melt down and make this soup absolutely irresistible. Cream cheese for creaminess, and cheddar for that melty texture we all love! Trust me, you won’t be able to resist going back for seconds. Or maybe even thirds!
When it comes to easy and satisfying, this recipe hits the bullseye. It’s a breeze to whip up in a large pot, letting the flavors meld and mingle effortlessly. (This also makes it great for feeding a crowd!) Before you know it, you’ll be ladling out pure comfort. One spoonful and you’ll be hooked! It’s the ultimate jalapeño popper experience in a bowl. And if you need more dinner inspiration, here is my full list of soup recipes to make all fall and winter long!
Each ingredient here has a role to play in turning a classic snack into a cozy, filling meal. From crispy bacon to creamy cream cheese, they team up to make a soup that’s easy to whip up and bursting with flavor. Exact measurements are in the recipe card below!
- Chopped Bacon: Bacon brings that savory, crispy goodness, but if you prefer a lighter option, turkey bacon works just as well. I like to use precooked bacon to make preparing this soup even easier.
- Deseeded Jalapenos: The fiery kick that makes the soup pop! Adjust the number based on your spice preference, or swap for milder peppers like poblano if you’re aiming for a tamer heat.
- Diced Onion: For some sweet and savory flavor. Shallots will also work.
- Minced Garlic: The flavor enhancer that brings that zing! Fresh garlic is a must, but in a pinch, garlic powder can do the trick.
- All-Purpose Flour: Used as a thickener.
- Low-Sodium Chicken Broth: The liquid gold that forms the soup’s flavorful base. You can also use vegetable broth or beef broth if that’s all you have on hand! It will just change the flavor a little.
- Half and Half: So the soup has a nice creamy texture without being too rich.
- Chopped Yukon Gold Potatoes: Yukon gold potatoes add a buttery, creamy texture to the soup.
- Softened Cream Cheese: The creamy ingredient that brings everything together.
- Shredded Cheddar: Adds richness, flavor, and the perfect melty texture!
- Salt and Pepper: Season to taste!
- Toppings: sliced jalapenos, bacon, and green onion, shredded cheese for garnish- the best finishing touch! Get creative and customize with your favorite toppings – maybe some crispy fried onions or a dollop of sour cream? Go wild and make it your own!
Let’s Make Some Soup!
Break out your soup pot and get ready to make this amazing jalapeno popper soup! It’s like your favorite loaded baked potato soup, but with a kick. So delicious!
- Cook Bacon: In a large Dutch oven or pot add the bacon and then cook over medium-high heat. Reserve the bacon grease.
- Sauté Veggies: Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.
- Add in Garlic: Stir in the fresh garlic and then cook an additional 30 seconds.
- Create a Paste: Add the flour and stir to create a paste.
- Pour in Broth: Pour in the chicken broth and half and half. Continually whisk until mixed well.
- Boil Potatoes: Add the chopped potatoes. Then heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.
- Mix in Cheese: Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.
- Season: Season with salt and pepper to taste.
- Add Toppings and Serve: Garnish with desired toppings and then serve warm!
Jalapeno Popper Soup in the Slow Cooker
For a hands-free method, try making your jalapeno popper soup in a Crock Pot.
Start by sautéing the bacon until it’s delightfully crispy, then transfer it to your trusty slow cooker. Toss in those diced jalapeños, onions, and garlic, and sprinkle in the flour. Give it a good stir. Add in the chicken broth, half-and-half, and potato chunks. Then set your slow cooker to low, cover, and let it simmer away for 6-8 hours, while you conquer your day. Once it’s done, mix in your cheese and toppings and serve!
Jalapeno Popper Soup in the Instant Pot
Want to make your soup in the Instant Pot instead? Here’s how:
Start by setting your Instant Pot to sauté mode, tossing in that glorious bacon and cooking until crispy. Remove some of the bacon fat, then sauté your jalapeños, onions, and garlic. Sprinkle in the flour to create a roux, and gradually add in your chicken broth and half-and-half, whisking it all together. Drop in those potato chunks, seal the pot, and pressure cook for about 8-10 minutes. Quick-release that pressure, stir in the cream cheese and shredded cheddar, and season to perfection. Voilà! A bowl of jalapeño popper goodness is just a few beeps away.
Have some leftover soup? Don’t worry! You can keep it in the fridge or freezer and then enjoy it later. It’s so easy to reheat and retains its flavor and texture perfectly.
- In the Refrigerator: Transfer soup to an airtight container or bag and store for up to 4 days. Reheat over the stove on medium heat, stirring frequently until warmed though.
- In the Freezer: Transfer jalapeno popper soup to an airtight freezer bag, leaving enough space for it to expand. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pin this now to find it later
- 1 pound bacon, chopped
- 4 to 6 jalapeno peppers, deseeded and diced
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 yukon gold potatoes, peeled and chopped into 1 inch-pieces
- 8 ounces cream cheese, softened and cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- freshly ground black pepper, to taste
- toppings: sliced jalapenos, bacon, and green onion, shredded cheese for garnish
In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.
Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.
Stir in the fresh garlic and cook an additional 30 seconds.
Add the flour and stir to create a paste.
Pour in the chicken broth and half and half. Continually whisk until mixed well.
Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.
Season with salt and pepper to taste.
Garnish with desired toppings and serve warm!
Serving: 1cupCalories: 1002kcalCarbohydrates: 58gProtein: 35gFat: 72gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 168mgSodium: 1028mgPotassium: 1436mgFiber: 6gSugar: 9gVitamin A: 1445IUVitamin C: 48mgCalcium: 506mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.