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Jalapeno Popper Soup Recipe


Transform the classic appetizer into a heartwarming, creamy soup! Filled with the flavors of bacon, jalapenos, and creamy cheese, this jalapeno popper soup is the perfect comfort dish for cooler days.


  • Bacon, chopped
  • Jalapenos, deseeded
  • Onion, diced
  • Garlic, minced
  • All-Purpose Flour
  • Low-Sodium Chicken Broth
  • Half and Half
  • Yukon Gold Potatoes, chopped
  • Cream Cheese, softened
  • Cheddar Cheese, shredded
  • Salt and Pepper, to taste
  • Toppings: jalapenos (sliced), bacon, green onion, shredded cheese (for garnish)


  1. Prepare the Base: In a large Dutch oven or pot, cook the bacon until crispy. Reserve some bacon grease.
  2. Sauté Veggies: Add jalapenos and onions to the pot. Cook until tender.
  3. Add Aromatics: Stir in garlic and cook briefly.
  4. Thicken the Soup: Sprinkle in flour, stirring to form a paste.
  5. Add Liquids: Pour in chicken broth and half and half, whisking until well combined.
  6. Boil Potatoes: Add potatoes and boil until they are tender.
  7. Make It Creamy: Off the heat, stir in cream cheese and cheddar cheese until melted.
  8. Season and Serve: Season with salt and pepper. Garnish with toppings and serve hot.
Jalapeno Popper Soup Recipe

Slow Cooker Method:

Sauté bacon, then transfer to a slow cooker. Add other ingredients (except for the cheese) and cook on low for 6-8 hours. Stir in the cheeses at the end.

Instant Pot Method:

Use the sauté mode for bacon and veggies. Add the rest of the ingredients, seal, and pressure cook for 8-10 minutes. Quick release, then stir in the cheeses.

Storing Tips:

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

Enjoy this creamy, spicy, and comforting twist on a beloved appetizer! Perfect for cold evenings when you want to feel warm and satisfied.

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