1-Getting started with Jalapeno Popper Soup is simple and fun, and it only takes about 55 minutes from start to finish. First, grab a large pot and cook 1 pound of chopped bacon over medium-high heat until it’s crispy, then remove most of the grease, leaving about 2 tablespoons in the pot. This step builds that smoky flavor you love.

2-Next, add 4 to 6 diced deseeded jalapeño peppers and 1/2 cup diced onion, sautéing them until they turn tender and aromatic, which takes about 5 minutes. Stir in 2 teaspoons of minced garlic and cook for another 30 seconds to release its punchy aroma. Then, mix in 1/2 cup all-purpose flour to form a paste, stirring constantly to avoid lumps.

3-Gradually whisk in 6 cups of low-sodium chicken broth and 3 cups of half-and-half, making sure everything blends smoothly. Add 6 peeled and chopped Yukon gold potatoes, bring the mixture to a boil, then lower the heat and simmer for 25 to 30 minutes until the potatoes are soft. Finally, take the pot off the heat and stir in 8 ounces of softened cream cheese and 2 cups of shredded cheddar cheese until they’re fully melted and combined.

4-Adjust the seasoning with kosher salt and freshly ground black pepper to taste, then garnish with sliced jalapeños, bacon, green onion, and shredded cheese before serving warm. For added convenience, you can make this in a slow cooker or Instant Pot details on that are in the FAQs. If you’re exploring other easy meals, our Pesto Pasta offers a quick, flavorful option for pasta lovers.