How can I make Jalapeño Popper Soup in a slow cooker?

To prepare Jalapeño Popper Soup in a slow cooker, start by cooking bacon until crispy, then transfer it to the slow cooker. Add diced jalapeños, onions, garlic, and flour, stirring well. Pour in chicken broth, half-and-half, and chopped potatoes. Cover the slow cooker and cook on low for 6-8 hours. Before serving, stir in shredded cheese and cooked bacon. This method allows flavors to meld slowly for a rich and creamy soup.

What’s the best way to make Jalapeño Popper Soup in an Instant Pot?

In an Instant Pot, use the sauté function to cook bacon until crispy, then remove some bacon fat to avoid heaviness. Sauté diced jalapeños, onions, and garlic in the remaining fat. Sprinkle flour over the mixture to form a roux. Gradually add chicken broth and half-and-half while whisking to prevent lumps. Add potato chunks, seal the lid, and pressure cook for 8-10 minutes. Release pressure quickly, then stir in cream cheese and shredded cheddar until smooth. Season as desired before serving.

How should I store and reheat leftover Jalapeño Popper Soup?

Store leftover Jalapeño Popper Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring often to prevent scorching. For longer storage, freeze the soup in an airtight, freezer-safe bag or container for up to 2 months. Allow it to thaw overnight in the fridge before reheating. Avoid microwaving frozen soup directly, as it can heat unevenly.

Can I adjust the spice level in Jalapeño Popper Soup?

Yes, you can adjust the heat of Jalapeño Popper Soup by varying the amount of jalapeños used or removing the seeds and membranes, which contain most of the heat. For a milder version, use fewer jalapeños or substitute with a poblano pepper. To increase spiciness, add more jalapeños, include some of the seeds, or top with a dash of hot sauce. Balancing the spice with creamy ingredients like cheese and half-and-half helps maintain a smooth flavor.

Are there any good toppings to add to Jalapeño Popper Soup?

Popular toppings for Jalapeño Popper Soup include crispy cooked bacon, shredded cheddar or Monterey Jack cheese, chopped green onions, and a dollop of sour cream. These add texture and extra flavor layers. You can also garnish with fresh cilantro or crushed tortilla chips for crunch. Adding toppings at serving time allows everyone to customize their bowls according to taste preferences.

Jalapeno Popper Soup Recipe With Creamy Cheese And Heat

Ingredients

– 1 pound chopped bacon

– 4 to 6 diced jalapeño peppers, deseeded

– 1/2 cup diced onion

– 2 teaspoons minced garlic

– 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

– 8 ounces softened cream cheese, cut into pieces

– 2 cups shredded cheddar cheese

– Kosher salt and freshly ground black pepper to taste

– Garnishes (optional): sliced jalapeños, bacon, green onion, shredded cheese, crispy fried onions, or sour cream

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Instructions

1-First, cook 1 pound of chopped bacon in a large pot until crispy, then reserve 2 tablespoons of the drippings for extra flavor.

2-Next, sauté the diced jalapenos and onion in those drippings over medium heat until they soften, about 3-4 minutes, then add 2 teaspoons of minced garlic and cook for another 30 seconds.

3-Stir in 1/2 cup of all-purpose flour to make a paste, which helps thicken the soup nicely.

4-Gradually whisk in 6 cups of low-sodium chicken broth and 3 cups of half-and-half to create a smooth base, then add the chopped Yukon gold potatoes.

5-Bring everything to a boil, then lower the heat and simmer for 25-30 minutes until the potatoes are fork-tender it’s that simple!

6-Remove from heat and stir in 8 ounces of softened cream cheese and 2 cups of shredded cheddar cheese until everything melts together beautifully.

7-Season with kosher salt and freshly ground black pepper to taste, and garnish with your favorites like sliced jalapenos or bacon before serving warm.

Notes

🌶️ Adjust the spice level by including some jalapeño seeds or substituting poblano peppers.
🥄 For a gluten-free version, replace flour with a cornstarch slurry.
🥶 Store leftovers refrigerated for up to 4 days or freeze for up to 2 months.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: American
Diet: Gluten-Free option available

Nutrition

Serving Size: 1 cup
Calories: 1002
Sugar: 9g
Sodium: 1028mg
Fat: 72g
Saturated Fat: 34g
Carbohydrates: 58g
Fiber: 6g
Protein: 35g
Cholesterol: 168mg