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Creamy jalapeno popper soup recipe served in white bowl with bacon crumbles and fresh jalapenos garnish

Jalapeno Popper Soup: A Creamy, Spicy Twist on a Classic Comfort Food

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 477
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Melt 2 tablespoons butter in a large pot over medium heat.
  2. Add onion and garlic, sauté 3 minutes until softened.
  3. Pour in chicken broth and add cubed potatoes; boil 10-15 minutes until tender.
  4. In a separate pan, melt 4 tablespoons butter. Stir in flour to form a roux; cook 2 minutes.
  5. Slowly whisk in half-and-half, ¼ cup at a time, until smooth.
  6. Add shredded cheddar gradually, stirring until melted.
  7. Whisk in cubed cream cheese until smooth.
  8. Pour cheese sauce into potato broth mixture, stirring to combine.
  9. Add cooked chicken and chopped jalapenos, simmer 5 minutes.
  10. Season with salt and black pepper to taste.
  11. 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.