Description
A rich, creamy soup with bacon, cheddar, and jalapeños inspired by the classic appetizer. Perfect for cozy fall dinners.
Ingredients
-
6 slices bacon, chopped
-
2 Tbsp butter
-
½ onion, diced
-
3 garlic cloves, minced
-
3–4 jalapeños, seeded and diced (leave some seeds for more heat)
-
2 Tbsp all-purpose flour
-
3 cups chicken broth
-
4 oz cream cheese, softened
-
1 cup milk or cream
-
1½ cups shredded cheddar cheese
-
½ tsp smoked paprika
-
Salt and black pepper, to taste
Optional toppings: bacon bits, extra cheese, sliced jalapeños, parsley
Instructions
-
Cook bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving 1 Tbsp drippings.
-
Sauté base: Add butter, onion, garlic, and jalapeños; cook 4–5 minutes until softened.
-
Make roux: Stir in flour; cook 1 minute, then slowly whisk in chicken broth until smooth.
-
Add creaminess: Lower heat and whisk in cream cheese until melted. Stir in milk and cheddar until fully combined.
-
Finish: Season with paprika, salt, and pepper. Serve topped with bacon, cheese, and jalapeños.
Notes
Adjust spice by removing or keeping jalapeño seeds.
Add diced chicken or beans for a heartier soup.
Melt cheese off heat to keep soup smooth.
Store 4 days in fridge or freeze (without dairy) up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
Nutrition
- Calories: 420 kcal per serving