Jalapeno Popper Soup is a creamy, spicy, and cheesy delight that brings together the best flavors of a jalapeno popper in a comforting bowl. It’s filled with tender potatoes, sharp cheddar cheese, crispy bacon bits, and just the right amount of heat from fresh jalapenos. The soup is smooth and thick but packed with little bursts of flavor that keep every spoonful exciting.
I love making this soup when I want something warming but a little bit different from the usual. The spiciness from the jalapenos wakes up your taste buds, but the creamy base helps balance it out perfectly. My favorite tip is to adjust the jalapenos depending on how much heat you like — I usually add a few seeds for that extra kick, but leave them out if you prefer it milder.
Serving this soup with a sprinkle of extra crispy bacon and a handful of shredded cheddar on top always feels like a little celebration. I like to enjoy it with some warm crusty bread or even tortilla chips on the side to scoop up every last drop. It’s the kind of dish that warms you up and makes you feel cozy even on the chilliest days.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky flavor and crunch. You can swap it for turkey bacon or smoked paprika for a vegetarian twist, but the crispiness is what makes it special here.
Jalapenos: Fresh jalapenos give the soup its heat. If you prefer less spice, remove seeds and membranes, or replace with mild green bell peppers for a gentler kick.
Potatoes: Potatoes help thicken the soup and add creaminess. Russet or Yukon Gold work best. Sweet potatoes change the flavor but can work for a twist.
Cream cheese & heavy cream: These make the soup rich and smooth. For a lighter version, use sour cream or Greek yogurt instead of heavy cream but add cream cheese for texture.
Sharp cheddar cheese: Sharp cheddar adds bold, cheesy flavor. If unavailable, Colby Jack, Monterey Jack, or even mozzarella can be used, though the taste will be milder.
How Do You Get the Soup Creamy and Smooth Without Losing Texture?
Blending the soup is key to getting that creamy base but keeping some texture for a hearty feel. Here’s how I do it:
- After simmering potatoes, use an immersion blender to gently pulse the soup. Blend until it’s thick but still has small lumps. This keeps some bite.
- If you don’t have an immersion blender, transfer half the soup to a regular blender and puree, then mix it back with the rest.
- When stirring in cream cheese and cheddar, do it over low heat and stir continuously to avoid clumps or separation.
- Patience is important—don’t rush melting the cheese or cream cheese or the texture might not be perfect.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the bacon and simmering the soup all in one pot.
- Immersion blender – makes blending the soup smooth and easy without extra dishes.
- Sharp knife – helps you finely chop jalapenos and onions safely and quickly.
- Cutting board – sturdy space for chopping ingredients.
- Slotted spoon – great for lifting crispy bacon out of the pot without the fat.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different smoky meat flavor.
- Use pepper jack cheese instead of cheddar for extra spicy, melty cheese goodness.
- Add corn kernels or diced red bell pepper for a bit of sweetness and color.
- Stir in chopped fresh cilantro or green onions just before serving for a fresh, bright touch.
How to Make Jalapeno Popper Soup
Ingredients You’ll Need:
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 3-4 fresh jalapenos, seeded and finely diced (adjust for heat preference)
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (about 2 medium potatoes)
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
- Optional garnish: sliced jalapenos, extra shredded cheddar, cooked bacon bits, chopped chives or green onions
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and roughly 30 minutes to cook, including simmering the potatoes and blending the soup to creamy perfection. Overall, plan for about 40 minutes from start to finish to enjoy this cozy and spicy dish.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Use a slotted spoon to take out the bacon and place it on paper towels to drain. Leave about 1-2 tablespoons of bacon fat in the pot — this will add great flavor to your soup.
2. Sauté Onion, Jalapenos, and Garlic:
Add the finely chopped onion and diced jalapenos to the bacon fat. Cook over medium heat until the onions become soft and translucent, about 3-5 minutes. Then, stir in the minced garlic and cook for another 30 seconds until you can smell its aroma.
3. Cook Potatoes in Broth:
Pour in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are very tender, about 15-20 minutes.
4. Blend the Soup:
Use an immersion blender right in the pot to blend the soup until mostly smooth, but leaving some texture so it’s still hearty. If you don’t have one, you can carefully transfer half of the soup to a blender, puree it, and then mix it back into the pot.
5. Add Cream Cheese and Cream:
Stir in the softened cream cheese and heavy cream to the soup over low heat. Keep stirring until the soup is creamy and smooth.
6. Melt in Cheddar Cheese and Season:
Add 1 cup of shredded sharp cheddar cheese, stirring continuously so it melts nicely and blends into the soup. Taste, then add salt and freshly ground black pepper as needed.
7. Serve with Tasty Toppings:
Ladle the soup into bowls and sprinkle with remaining cheddar cheese, crispy bacon bits, optional sliced jalapenos, and chopped chives or green onions for a fresh finish.
8. Enjoy!
Serve the soup warm, paired perfectly with crusty bread or tortilla chips to scoop up every creamy, spicy bite.
Can I Use Frozen Jalapenos Instead of Fresh?
Yes, you can! Just thaw frozen jalapenos completely and drain any excess moisture before adding them to the soup. Keep in mind frozen jalapenos may be a bit softer and slightly less spicy than fresh ones.
How Do I Make This Soup Milder?
To reduce the heat, remove the seeds and membranes from the jalapenos or use fewer peppers. You can also substitute with mild green bell peppers for a similar flavor without the spice.
Can I Make Jalapeno Popper Soup Ahead of Time?
Absolutely! The soup tastes great the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of cream if it seems too thick.
What’s the Best Way to Store Leftovers?
Store leftover soup in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.