Description
This jalapeno popper soup recipe transforms the classic appetizer into a creamy, cheesy, and spicy comfort food that delivers restaurant-quality flavor at home in just 45 minutes.
Ingredients
Scale
- 6 tablespoons butter, divided
- ½ large onion, finely chopped
- 4 cloves garlic, minced
- 5 cups chicken broth
- 2–3 potatoes, peeled and cubed
- ¼ cup all-purpose flour
- 2 cups half-and-half (or whole milk)
- 8 ounces sharp white cheddar cheese, shredded
- 8 ounces cream cheese, cubed and softened
- 2 cups cooked chicken, chopped
- 4–6 medium jalapenos, seeded and finely chopped
- Salt and black pepper to taste
- Croutons (garnish)
- Crumbled bacon (garnish)
- Fresh sliced jalapenos (garnish)
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat.
- Add onion and garlic, sauté 3 minutes until softened.
- Pour in chicken broth and add cubed potatoes; boil 10-15 minutes until tender.
- In a separate pan, melt 4 tablespoons butter. Stir in flour to form a roux; cook 2 minutes.
- Slowly whisk in half-and-half, ¼ cup at a time, until smooth.
- Add shredded cheddar gradually, stirring until melted.
- Whisk in cubed cream cheese until smooth.
- Pour cheese sauce into potato broth mixture, stirring to combine.
- Add cooked chicken and chopped jalapenos, simmer 5 minutes.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with croutons, bacon, and fresh jalapeno slices.
Notes
Maintain medium heat when adding dairy to prevent curdling. For a gluten-free version, substitute flour with 2 tablespoons cornstarch or gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 477
- Sugar: 4g
- Sodium: 926mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg
Keywords: jalapeno popper soup, creamy soup recipe, comfort food, cheesy soup