jalapeno popper soup
(1 RATING)
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prep time
1 Hr 15 Min
cook time
1 Hr 30 Min
method
---
yield
6 serving(s)
Ingredients
- 2 cans jalapeno peppers
- 4 large jalapeno peppers
- 4 cloves garlic (crushed)
- 2 medium red onions
- 4 large yukon gold potatoes
- 1 pint heavy whipping cream
- 1/2 cup butter
- 1/2 cup flour
- - enough chicken stock to cover potatoes
- - italian bread crumbs
- 1 1/2 cups sharp cheddar cheese
- 1 pound bacon
How To Make jalapeno popper soup
-
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
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Category:
Vegetable Soup
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