🥣 Instructions
1️⃣ Cook the bacon:
In a large soup pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove it and set aside. Leave about 1 tablespoon of bacon fat in the pot.
2️⃣ Sauté the aromatics:
Add the diced onion and jalapeños to the pot. Sauté for about 5 minutes until soft and fragrant. Stir in the garlic and cook for another 1 minute.
3️⃣ Make the roux:
Sprinkle in the flour and stir well to coat the veggies. Cook for 1 minute, then gradually whisk in the chicken broth until smooth and slightly thickened.
4️⃣ Add the creaminess:
Stir in the cubed cream cheese and continue stirring until melted. Add the shredded cheddar and heavy cream. Season with salt and pepper to taste. Let the soup simmer gently for 10–15 minutes, stirring occasionally.
5️⃣ Blend (optional):
If you prefer a smoother soup, use an immersion blender to partially blend the mixture. Leave some chunks for texture—or blend it all the way for a silky finish.
6️⃣ Finish it off:
Stir the cooked bacon back into the soup, reserving a little for topping. Ladle into bowls and top with extra bacon or sliced green onions if you like.
🧀 Grilled Cheese Dippers
1️⃣ Assemble the sandwiches:
Butter one side of each bread slice. Place shredded cheese between two slices, buttered sides out.
2️⃣ Grill to perfection:
Heat a skillet over medium heat. Grill each sandwich until the bread is golden and crispy and the cheese is melty, about 3–4 minutes per side. Slice into strips for dipping.
This soup hits all the right notes: cheesy, spicy, smoky, and rich. It’s everything you love about jalapeño poppers—just way cozier. And once you try it with those grilled cheese dippers? Game over. This might just be your new favorite soup-night tradition.
