Jalapeno Popper Loaded Potato Soup

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off!

This decadent soup is so amazing I can’t even begin to describe it. There is just so much going on here. It’s rich and creamy with a nice kick of spice, but not so spicy that it punches you in the face with heat. The cream cheese really mellows out the spiciness. With all the different flavors and textures every spoonful is just a little bit different. I have included some ideas for garnishing the soup. I think that crunchy corn chips would add a great texture. Also, if you find this soup too spicy, a dollop of sour cream will really soften the spiciness.

TIPS:

Remove the seeds and ribs for less heat. I chose to remove them as the Jalapenos that we have been buying have been extremely spicy. You could also use fewer jalapenos for less heat. If you like really spicy foods, use extra jalapenos. You could also add hot sauce.
Make sure the cream cheese is room temperature so that it melts into the soup.

Jalapeno Popper Loaded Potato Soup

Recipe Source: A Vintage Kitchen

4 strips of bacon, diced
4 fresh jalapeno peppers, seeded and diced
1 cup onion, diced
1 cup red bell pepper, diced
2 cloves garlic, minced
2 Tablespoons flour
3 cups chicken stock
2 cups milk or half and half
2 teaspoons chicken bouillon
2 cups diced, peeled russet potato ( about 1 large)
4 ounces diced low-fat cream cheese ( room temperature)
1 cup grated sharp cheddar cheese, plus extra for garnishing
2 green onions, sliced thinly
Garnishes: grated cheese, sour cream, cooked bacon bits, sliced pickled jalapeno, corn chips
Sea Salt and pepper to taste

Directions:

Gently heat the milk and chicken stock over low heat until hot but not boiling.
In a large heavy-bottomed pot, cook bacon over medium heat until crispy. With a slotted spoon remove bacon to a paper towel-lined bowl. Leave about 2 Tablespoons of rendered bacon drippings in the pot.
Saute onion, red pepper, and jalapeno peppers about 5 minutes or until softened. Add garlic and cook for another minute.
Sprinkle flour over vegetables. Cook for 2 minutes, while stirring. ( The roux should be the consistency of wet sand if it seems too dry add another Tablespoon of bacon drippings or butter to the pot).
Whisk in hot chicken stock and milk, stirring well to ensure there aren’t any lumps. Add potatoes to pot. Bring to a gentle boil. Give it a good stir. Cover and reduce heat to low. Stir once or twice during the cooking process.
Cook until potatoes are tender, about 20 minutes.
Whisk in cream cheese, stir until the cream cheese completely melts. Over low heat, slowly stir in the cheddar cheese until the cheese melts. Stir in reserved bacon and green onions. Serve hot. Top with garnishes. Yields: 6 servings

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