It all started with a craving. You know the one—creamy, cheesy, just-a-little-spicy jalapeño poppers. I didn’t have the energy to stuff peppers or wait for a baking tray, but I did have everything I needed to make a soup. So I took a chance, grabbed a pot, and started building the flavors I knew I loved: smoky bacon, sautéed jalapeños, cream cheese, cheddar, and a whole lot of cozy.
The result? A soup that’s bold, rich, just the right amount of spicy, and so comforting you’ll want to eat it straight from the pot. And because jalapeño poppers are nothing without a crispy, cheesy counterpart, I paired it with golden grilled cheese dippers. Together, they’re everything you need for a chilly evening or a Friday night in.
🔥 Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
Creamy, spicy, smoky—this soup gives jalapeño popper vibes in every spoonful. The grilled cheese dippers? Non-negotiable.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
🧾 Ingredients
For the soup:
- 6 slices bacon, chopped
- 1 small onion, diced
- 3–4 jalapeños, seeded and diced (leave some seeds for more heat)
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 block (8 oz) cream cheese, cubed
- 1½ cups shredded sharp cheddar cheese
- ½ cup heavy cream
- Salt and pepper, to taste
- Optional toppings: sliced green onions, extra bacon
For the grilled cheese dippers:
- 8 slices of bread
- 1½ cups shredded cheese (cheddar, pepper jack, or a mix)
- Butter, for spreading
Step-by-Step Instructions : . . .
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