Description
A creamy and spicy soup inspired by jalapeño poppers, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced jalapeños (fresh or pickled, adjust to taste)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup crumbled bacon (optional, for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
- Stir in the softened cream cheese, shredded cheddar cheese, and Monterey Jack cheese. Mix until the cheeses are melted and the soup is creamy.
- Add the diced jalapeños and smoked paprika. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld.
- Serve hot, garnished with chopped cilantro and crumbled bacon if desired.
Notes
- For a spicier kick, use more jalapeños or add a dash of hot sauce.
- To make it vegetarian, substitute the chicken broth with vegetable broth and omit the bacon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg