The combination of jalapeños and cream cheese in this Jalapeño Popper Soup creates the spicy-cheesy dynamic that the bite-size appetizers have perfected.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:Serves 4-6 1x
Category:Soups
Ingredients
Scale
1/2 cup (1 stick) unsalted butter
1 onion, finely diced
2 large celery stalks, chopped
1 large carrot, chopped
4 garlic cloves, minced
1 (12-ounce) jar jalapeño slices, undrained
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups whole milk
1 (8-ounce) package cream cheese, cubed
Kosher salt and freshly ground black pepper
Shredded cheddar cheese, for garnish
4–6 slices bacon, cooked and crumbled, for garnish
Instructions
In a large pot, melt the butter over medium heat. Add the onion, celery, carrot, garlic, and jalapeño slices (reserve a few for garnish, and reserve the juice) and cook, stirring, until tender, about 10 minutes.
When the vegetables are tender, add the flour and stir until all the flour has been absorbed. Cook for 2 minutes, until the mixture is heated through and turns a light golden color.
Add the broth to the flour mixture, stirring vigorously to avoid lumps.
Slowly stir in the milk and jarred jalapeño juices. Bring the mixture to a simmer, stirring frequently, for about 20 minutes. The soup will thicken as it cooks.
Add the cream cheese, salt, and pepper and stir until melted and Remove from the heat.
Ladle into bowls and serve topped with cheddar cheese, bacon, and reserved jalapeño slices.
