Jalapeno Popper Soup

Jalapeno Popper Soup Recipe

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Lynn Steffen

By
@VoodooCupcake75

My friends tell me that I am the Queen of "Glamming" boxed brownies..I hope you all love brownies too!

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
1 Hr 15 Min
Cook:
1 Hr 30 Min

Ingredients

2 can(s)
jalapeno peppers
4 large
jalapeno peppers
4 clove
garlic (crushed)
2 medium
red onions
4 large
yukon gold potatoes
1 pt
heavy whipping cream
1/2 c
butter
1/2 c
flour
enough chicken stock to cover potatoes
italian bread crumbs
1 1/2 c
sharp cheddar cheese
1 lb
bacon

Step-By-Step

1Dice onions, bacon, and ALL jalapenos (reserving the juice from cans) In Dutch Oven (or heavy stock pot) 1T butter brown bacon, until crisp. Reserve Grease.Sautee onions, jalapeno's and garlic until translucent.
Dice Potatoes into one inch blocks, toss in bacon grease, add enough chicken stock to cover potatoes. Boil until potatoes are tender. DO NOT DRAIN! Slightly mash potatoes in stock once tender.

In heavy bottomed sauce pan heat butter on medium low until melted, add flour making a paste, continue cooking 2 minutes, slowly add heavy cream, salt and pepper to taste. When mixture starts to thicken, in small chunks, add cream cheese. Continue cooking until thick and smooth, white cheddar can also be added. Add to potato/stock, mix well, add half of crumbled bacon, reserving some for garnish) Simmer on Medium High until thick.

In 400 degree oven, on baking sheet lined with parchment paper, spray paper with cooking spray, put cheese into 6 piles, top with reserved bacon bits, and bread crumbs, bake until bottoms are crispy.

Serve in bowl topped with cheese/breadcrumb crisps.

Enjoy

About Jalapeno Popper Soup

Course/Dish: Vegetable Soup