Recipe Background
Mami's Jalapeño Soup! Comforting, cheesy, spicy... what better way to warm up than with this? The creamy soup brings crispy bacon and sautéed jalapeños together for a touch of succulence and heat. Tender Yukon Gold potatoes bob happily in the broth, which has rich cream cheese and shredded cheddar melted right in for the perfect velvety texture. Topped with the Tex-Mex treats of your fancy, Mami's Jalapeño Soup is the perfect blend of spicy, savory, and creamy — all in one bowl!
Mami's Jalapeño Soup! Comforting, cheesy, spicy... what better way to warm up than with this? The creamy soup brings crispy bacon and sautéed jalapeños together for a touch of succulence and heat. Tender Yukon Gold potatoes bob happily in the broth, which has rich cream cheese and shredded cheddar melted right in for the perfect velvety texture. Topped with the Tex-Mex treats of your fancy, Mami's Jalapeño Soup is the perfect blend of spicy, savory, and creamy — all in one bowl!
Ingredients
For the soup:
- 1 pound bacon chopped
- 4 jalapeño peppers deseeded and diced
- 1/2 cup onions diced
- 2 teaspoons garlic minced
- 1/2 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
- 1 (8-ounce) package cream cheese softened, cut into pieces
- 2 cups cheddar cheese shredded
- kosher salt to taste
- freshly ground black pepper to taste
Optional, for serving:
- jalapeño peppers to taste, deseeded and diced
- green onions to taste, sliced
- cheddar cheese to taste, shredded
Directions
- In a large Dutch oven or pot over medium-high heat, add the bacon and cook, while stirring occasionally, until crisp, about 5-7 minutes.
- Using a slotted spoon, transfer the bacon to a plate and set it aside. Leave the bacon drippings in the Dutch oven.
- Add 4 of the diced jalapeños and the onions to the hot bacon drippings and cook, while stirring, until tender, about 3-4 minutes.
- Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 30 seconds.
- Add the flour to the onion mixture and stir until the raw flour smell disappears and a golden paste forms, about 1-2 minutes.
- Add the chicken broth and the half-and-half to the onion mixture, while whisking, until it is smooth.
- Add the chopped potatoes to the onion mixture and over medium-high heat, bring it to a boil.
- Reduce the heat to medium-low and simmer the soup mixture, while stirring occasionally, until the potatoes are fork-tender.
- Transfer the Dutch oven from the heat.
- Add the cream cheese and 2 cups of the cheddar cheese to the soup mixture and stir to combine until it is melted.
- Season the soup mixture with the salt and the black pepper, as needed.
- Serve topped with the reserved bacon, the extra diced jalapeños, the green onions, and the extra cheddar cheese.
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