This Creamy Jalapeno Popper Soup transforms the beloved appetizer into a cozy, spoonable meal. It features a luxuriously smooth and cheesy base with a customizable spicy kick from fresh jalapeños, all topped with crispy bacon and buttery breadcrumbs. It’s surprisingly straightforward to make and delivers incredible savory, smoky aroma.
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Why You’ll Love This Creamy Jalapeno Popper Soup
- Comfort food upgrade: Classic party flavors in a satisfying main course.
- Customizable heat: Control spice level by preparing jalapeños to your taste.
- Creamy yet balanced: Luxurious texture without feeling overly heavy.
- Full experience toppings: Crispy bacon, cheddar, and panko add essential crunch.
Ingredients & Tools
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 4-6 fresh jalapeños, seeds and ribs removed for mild heat (or left in for spicy), finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and cubed into 1/2-inch pieces
- 8 oz block cream cheese, softened and cut into cubes
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- To taste kosher salt and black pepper
- For topping: reserved cooked bacon, extra shredded cheddar, sliced green onions, and buttery panko breadcrumbs.
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a whisk.
Notes: Using flavorful chicken broth makes a difference. Soften cream cheese for a smooth, lump-free texture.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 18 g |
| Fat: | 45 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Not recommended—dairy may separate and become grainy.
- Reviving: Reheat gently, stir in broth or cream to restore consistency.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes from the salad help cut through the richness of the soup, making the whole meal feel balanced and refreshing.
- Grilled cheese sandwiches on sourdough — Honestly, is there anything better than dunking a crispy, cheesy sandwich into this soup? It’s the ultimate comfort food pairing that feels both nostalgic and utterly satisfying.
- Roasted broccoli or asparagus — The slightly charred, earthy flavors of roasted vegetables provide a wonderful textural contrast and a healthy side that complements the creamy soup beautifully.
Drinks
- A crisp, cold lager or pilsner — The carbonation and slight bitterness of a light beer are fantastic for cleansing your palate between bites of the rich, spicy soup.
- A slightly sweet Riesling or Gewürztraminer — A little sweetness in your wine can actually tame the heat from the jalapeños beautifully, creating a really harmonious pairing that enhances both the drink and the food.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and act as a perfect palate cleanser against the creaminess and spice.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, cinnamon-spiced apples and cold ice cream are a classic dessert that feels like a hug after a savory and slightly spicy meal.
- Dark chocolate brownies — The deep, bitter notes of dark chocolate are a wonderful contrast to the soup’s creaminess, and let’s be honest, who can say no to a fudgy brownie?
- Lemon sorbet — This is my go-to for a light finish. The bright, tart lemon flavor is incredibly cleansing and leaves you feeling refreshed, not weighed down.
Before You Start: Tips & Ingredient Notes
- How spicy do you want it? This is the most important question! The heat of a jalapeño lives in its white ribs and seeds. For a very mild soup, remove all of them carefully. For a medium kick, remove the seeds but leave some ribs. For maximum heat, dice the jalapeños whole.
- Don’t rush the roux. When you cook the flour with the bacon fat and veggies, you’re making a roux. Let it cook for a full minute or two while stirring. This gets rid of the raw flour taste and is the secret to a nicely thickened soup.
- Cube your potatoes evenly. Try to get those potato cubes as uniform as possible, around 1/2-inch. This ensures they all cook through at the same time, so you don’t end up with some mushy pieces and some undercooked, crunchy ones.
- Soften that cream cheese! I can’t stress this enough. Take the cream cheese out of the fridge at least 30 minutes before you start cooking. If you add cold cream cheese to the hot soup, it will be very difficult to incorporate smoothly and you might end up with little lumps.
How to Make Creamy Jalapeno Popper Soup
Step 1: Start by cooking the bacon. In your large Dutch oven or soup pot over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that glorious bacon fat in the pot. You’ll use this crispy bacon for topping later, so try not to snack on it all!
Step 2: Sauté the aromatics. To the bacon fat in the pot, add the diced onion and jalapeños. Cook them over medium heat, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes. You’ll notice the jalapeños becoming fragrant. Then, add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to burn it.
Step 3: Create the roux. Sprinkle the flour over the onion and jalapeño mixture. Stir constantly with a wooden spoon for about 1-2 minutes. You’re cooking out the raw flour taste, and the mixture will look pasty and clumpy. This is totally normal and exactly what you want! It’s the foundation for a beautifully thickened soup.
Step 4: Slowly add the broth. Gradually pour in the chicken broth, whisking constantly as you do. This is the key to preventing lumps. Once all the broth is in, switch back to your wooden spoon and add the cubed potatoes, smoked paprika, and onion powder. Give it a good stir, bring it to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
Step 5: Incorporate the creamy elements. Reduce the heat to low. Now, add the cubed, softened cream cheese and the heavy cream. Stir gently and continuously until the cream cheese has fully melted and disappeared into the soup, creating a smooth, creamy base. This might take a few minutes of patient stirring.
Step 6: Melt in the cheese. Turn off the heat. This is important—adding cheese over direct heat can cause it to separate and become greasy. Now, gradually sprinkle in the shredded cheddar cheese, stirring until it’s all melted and the soup is velvety. Taste the soup and season with salt and pepper as needed. The bacon and cheese are salty, so you might not need much extra salt.
Step 7: Serve immediately. Ladle the hot soup into bowls and top generously with the reserved crispy bacon, a handful of extra shredded cheddar, some sliced green onions for a fresh bite, and a sprinkle of buttery panko breadcrumbs for that essential crunch.
Top Mistakes to Avoid
- Mistake: Adding cheese over high heat. This is the number one way to end up with a greasy, broken soup. The proteins in the cheese tighten up and squeeze out the fat when heated too aggressively. Always take the pot off the heat before you stir in the cheddar.
- Mistake: Using cold cream cheese. I’ve messed this up before too, and you’ll end up with little white specks of cream cheese throughout your soup that just won’t melt in properly. Let it sit on the counter to soften—it makes all the difference.
- Mistake: Not tasting for seasoning at the end. Because the bacon and cheese contribute salt, the amount of extra salt you need can vary. Always do a final taste test and adjust with salt and pepper right before serving.
- Mistake: Skipping the toppings. The crispy bacon and breadcrumbs aren’t just for looks—they’re essential for replicating the true jalapeño popper experience. They add crucial texture that takes the soup from good to absolutely unforgettable.
Expert Tips
- Tip: For an extra smoky flavor, try adding a small can of diced green chiles along with the jalapeños. They bring a different, more complex heat that’s really wonderful in this soup.
- Tip: If you want a smoother soup, you can use an immersion blender to partially puree it after the potatoes are tender but before adding the creamy elements. Just pulse a few times—you still want some chunks of potato for texture.
- Tip: To make the buttery panko topping, simply melt a tablespoon of butter in a small skillet over medium heat, add 1/2 cup of panko breadcrumbs, and toast, stirring constantly, until they’re golden brown and fragrant. It takes two minutes and elevates the dish immensely.
- Tip: This soup thickens as it sits. If you have leftovers, you’ll likely need to add a splash of broth or cream when reheating it to bring it back to the perfect, spoonable consistency.
FAQs
Can I make this soup ahead of time?
Absolutely, and it actually tastes even better the next day as the flavors have more time to meld! Let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat on the stovetop, stirring often. You’ll probably need to add a little extra broth or cream to loosen it up, as it will thicken significantly in the fridge.
How can I make this soup less spicy?
The easiest way is to control the jalapeños. Be sure to wear gloves, then slice them in half lengthwise and use a small spoon to scrape out all the white ribs and seeds—that’s where most of the capsaicin (the compound that creates heat) lives. You can also reduce the number of jalapeños from six to four for an even milder version.
Is it possible to make this soup vegetarian?
Yes, it’s quite simple! Omit the bacon and use 2 tablespoons of butter or olive oil to sauté your onions and jalapeños. Then, just be sure to use a high-quality vegetable broth instead of chicken broth. For a “bacon” topping, you could use store-bought vegetarian bacon bits or even some roasted, chopped mushrooms for a savory, umami crunch.
Can I freeze Creamy Jalapeno Popper Soup?
I don’t recommend freezing this particular soup. Soups with a high dairy content (like the cream cheese, heavy cream, and cheddar) tend to separate and become grainy when frozen and thawed. The texture just isn’t the same. It’s best enjoyed fresh or stored in the fridge for a few days.
My soup is too thick. How can I thin it out?
No problem at all! This happens, especially with leftovers. Simply place the soup back on the stove over low heat and whisk in additional chicken broth, a quarter-cup at a time, until it reaches your desired consistency. You could also use a bit of extra heavy cream or even whole milk for a slightly richer result.
Creamy Jalapeno Popper Soup
Make the ultimate Creamy Jalapeno Popper Soup with bacon, cheese, and a spicy kick. This easy, comforting recipe is ready in under an hour. Get cooking now!
Ingredients
For the soup:
-
6 slices thick-cut bacon (chopped)
-
1 large yellow onion (diced)
-
4-6 fresh jalapeños (seeds and ribs removed for mild heat (or left in for spicy), finely diced)
-
3 cloves garlic (minced)
-
3 tbsp all-purpose flour
-
4 cups chicken broth
-
2 large russet potatoes (peeled and cubed into 1/2-inch pieces)
-
8 oz block cream cheese (softened and cut into cubes)
-
1 cup heavy cream
-
2 cups shredded sharp cheddar cheese
-
1 tsp smoked paprika
-
1/2 tsp onion powder
-
kosher salt and black pepper (to taste)
For topping:
-
reserved cooked bacon
-
extra shredded cheddar
-
sliced green onions
-
buttery panko breadcrumbs
Instructions
-
Start by cooking the bacon. In your large Dutch oven or soup pot over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that glorious bacon fat in the pot. You’ll use this crispy bacon for topping later, so try not to snack on it all!01
-
Sauté the aromatics. To the bacon fat in the pot, add the diced onion and jalapeños. Cook them over medium heat, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes. You’ll notice the jalapeños becoming fragrant. Then, add the minced garlic and cook for just one more minute until it’s incredibly aromatic—be careful not to burn it.02
-
Create the roux. Sprinkle the flour over the onion and jalapeño mixture. Stir constantly with a wooden spoon for about 1-2 minutes. You’re cooking out the raw flour taste, and the mixture will look pasty and clumpy. This is totally normal and exactly what you want! It’s the foundation for a beautifully thickened soup.03
-
Slowly add the broth. Gradually pour in the chicken broth, whisking constantly as you do. This is the key to preventing lumps. Once all the broth is in, switch back to your wooden spoon and add the cubed potatoes, smoked paprika, and onion powder. Give it a good stir, bring it to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.04
-
Incorporate the creamy elements. Reduce the heat to low. Now, add the cubed, softened cream cheese and the heavy cream. Stir gently and continuously until the cream cheese has fully melted and disappeared into the soup, creating a smooth, creamy base. This might take a few minutes of patient stirring.05
-
Melt in the cheese. Turn off the heat. This is important—adding cheese over direct heat can cause it to separate and become greasy. Now, gradually sprinkle in the shredded cheddar cheese, stirring until it’s all melted and the soup is velvety. Taste the soup and season with salt and pepper as needed. The bacon and cheese are salty, so you might not need much extra salt.06
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Serve immediately. Ladle the hot soup into bowls and top generously with the reserved crispy bacon, a handful of extra shredded cheddar, some sliced green onions for a fresh bite, and a sprinkle of buttery panko breadcrumbs for that essential crunch.07
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