Creamy Jalapeno Potato Soup

Ah, let me take you on a journey that’s just as comforting as pulling on a favorite sweater on a chilly day. Creamy Jalapeno Potato Soup has long been my go-to recipe for nourishing both body and soul. Picture this: a pot full of rich aromas curling through your kitchen while friends gather around, dipping into this soupy delight. This isn’t just any potato soup; it’s like a cozy hug with a kick! Its warmth, creaminess, and a hint of heat from jalapeños make it the star dish I often whip up for gatherings or when I’m craving something indulgent yet heartwarming.

Why you’ll love this recipe

Let’s talk about why this creamy concoction should be on your dinner table tonight. First off, it’s incredible how the earthy flavor of Yukon Gold potatoes melds beautifully with savory, crunchy bacon and the aromatic spices that warm you from the inside out. Each spoonful offers a delightful balance between creamy and spicy, while the jalapeños provide just enough zing that dances on your palate without overpowering it.

But wait, there’s more! It transforms easily depending on your mood or what you have available. Have leftover chicken? Toss it in for extra protein. Want a vegetarian twist? Swap in some vegetable stock and leave out the bacon. Plus, who can resist the allure of cheese? This recipe brims with sharp cheddar and creamy goodness that’ll have your taste buds singing. So grab that apron and let’s make some magic happen in your kitchen!

Gather these ingredients

To create this masterpiece, you’ll want to gather a handful of delightful ingredients that combine for a symphony of flavors:

• Bacon (16 ounces, diced): The salty, crispy goodness of bacon works wonders, adding depth and richness. If you’re going vegetarian, you could try smoked tempeh for a different yet satisfying twist!

• Butter (1 tablespoon): A dollop to kick things off, bringing a luscious base to our soup.

• Jalapeños (6, ribs and seeds removed, petite diced): They’re our flavor heroes! Remove the seeds and ribs for a gentle heat, but feel free to leave some if you’re feeling bold.

• Yellow Onion (1 small, diced): Sweet, aromatic, and a basic building block in many soups.

• Garlic (6 cloves, minced): Nothing beats that fragrant aroma wafting through the kitchen!

• Garlic Powder (1/2 teaspoon): Just a little extra oomph!

• Cumin (1/2 teaspoon) and Smoked Paprika (1/2 teaspoon): These spices add layers of warmth and sweetness, making every bite flavorful.

• Chili Powder (1/2 teaspoon): For a little more depth—think of it like an all-star player that shines on a team.

• Flour (5 tablespoons): This helps thicken our soup the right amount.

• Chicken Stock or Broth (4 cups): This is where the real cozy vibes come from. Homemade is always best, but store-bought works just fine.

• Yukon Gold Potatoes (2 pounds, diced in 3/4" pieces): Their creaminess when cooked gives a dreamy quality to the soup.

• Half and Half (1.5 cups): Adding creaminess that’s simply divine.

• Cream Cheese (8 ounces, cubed, room temperature): Elevating our soup to a luxurious height—don’t skip this!

• Shredded Sharp Cheddar Cheese (8 ounces): Rich and tangy, this will make your taste buds rejoice.

• Diced Pickled Jalapeños (1/4 cup) and Pickled Jalapeño Juice (1 tablespoon): These bring a tangy kick that is pure magic in the final dish.

• Kosher Salt and Fresh Cracked Pepper: Essential seasoning for balancing flavors.

• Green Onion and Sliced Jalapeño for Garnish: Because we eat with our eyes first, right?

Preparing Creamy Jalapeno Potato Soup

1. Begin by heating a large pot over medium heat. Toss in the bacon before the pan heats all the way—it helps render that glorious fat. Cook it gently, stirring occasionally, until crispy. Use a slotted spoon to remove it and set aside.

2. No need to wipe the pot clean! Add your tablespoon of butter and let it melt. Toss in the diced onion and jalapeños with a good couple of pinches of salt and pepper; cook while stirring for about 6 to 8 minutes until they soften, and your kitchen smells heavenly.

3. Reduce the heat slightly and stir in the minced garlic, garlic powder, cumin, smoked paprika, and chili powder followed by the flour. Let these toasted spices mingle for 2 minutes, stirring frequently. This is where the magic begins!

4. Pour in a couple of splashes of your chicken stock or broth to deglaze the pot, scraping any flavorful bits off the bottom. Those little morsels? Pure flavor gold.

5. Add your diced potatoes and the remaining broth, generously seasoning with salt and pepper. Bring to a simmer over medium-high heat.

6. Once simmering, reduce the heat to low. Let it bubble away for about 10 to 12 minutes, stirring every few minutes until the potatoes are tender enough to eat.

7. Now stir in the half and half, cream cheese, and sharp cheddar, reserving some cheese for sprinkling on top. Mix until everything is gloriously melted and creamy.

8. Just before serving, stir in your diced pickled jalapeños and juice along with the crispy bacon, holding some back for garnish.

9. Taste and adjust seasoning with salt and pepper. When ready, dish it into bowls and top with the reserved cheese, crispy bacon, and beautifully sliced green onions or jalapeños. Enjoy each and every juicy spoonful!

Best way to enjoy it

When it comes to serving this culinary masterpiece, don’t shy away from a little creativity. Bowl it up hot and steamy, topped with extra cheese, crispy bacon bits, and a sprinkle of green onions for color. Pair it with warm crusty bread to soak up every last drop, or serve it as part of a cozy dinner alongside a simple side salad. If you’re in the mood for a mini fiesta, consider alongside some tortilla chips for a crunchy contrast.

Storage and reheating tips

Have leftovers? Lucky you! Allow the soup to cool entirely before transferring it into airtight containers. It’ll keep in the fridge for up to five days or freeze beautifully for up to three months. For reheating, gently warm on the stove, adding a splash of broth or water to restore that luscious creaminess. Stir often so you don’t end up with uneven temperatures!

Pro chef tips

• For an even deeper flavor, consider roasting the jalapeños before adding them to the soup. It caramelizes the sugars and adds a delicious smoky touch.
• If you want an extra smooth consistency, blend a portion of the soup with an immersion blender and stir it back into the pot before adding the bacon and jalapeños.
• Feeling spicy? Don’t hesitate to leave some ribs and seeds in your jalapeños or throw in a pinch of cayenne for the true heat lovers.

Flavor swaps

Get creative with your ingredients. How about adding corn for sweetness or a handful of diced bell peppers for color and crunch? Got some leftover rotisserie chicken? Throw it in when you add the cream cheese for a chicken-icious variant! You can even play with alternate cheeses like pepper jack for added spice or a milder cheese if you prefer.

Common questions

1. How long does it take to make this soup?
   You’ll spend about 30-40 minutes from prep to bowl. Perfect for a weeknight dinner!

2. Can I make this vegetarian?
   Absolutely! Just swap chicken broth for vegetable broth and skip the bacon. The soup will still be rich and hearty.

3. What if I want it spicier?
   For those who love the heat, consider adding extra jalapeños or even a sprinkle of cayenne pepper.

4. Can I freeze this soup?
   Yes! Just make sure to cool it completely and store in an airtight container. It can last up to three months in the freezer.

5. How do I reheat leftovers?
   Gently warm it on the stove, adding a splash of milk or broth to loosen the consistency, stirring often.

This Creamy Jalapeno Potato Soup is more than just a meal; it’s an experience waiting to unfold. With each spoonful, you’ll savor the blend of spices, creamy textures, and that comforting kick. So go ahead, give it a whirl and let your creativity shine. Don’t forget to share your own twists and any stories that come from cooking it—I can’t wait to hear how you make this recipe your own!

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Creamy Jalapeno Potato Soup

Cooking Method: Sauteing, Simmering Courses: Comfort Food, Main Course, Soups Recipe Keys: C Comfort Food Dairy Non Vegetarian Spicy W Warm

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: medium  C Servings: 6 Estimated Cost: $ 10 Calories: 450

Best Season: Winter

Description

Creamy Jalapeno Potato Soup is the perfect blend of creamy texture, spicy jalapeños, and earthy Yukon Gold potatoes. This dish warms both the body and soul, making it a comforting favorite for gatherings or cozy nights in.

Main Ingredients

Scale

1/2x 1x 2x 3x

Soup Base

• 16 ounces Bacon, diced (Can substitute with smoked tempeh for a vegetarian option.)
• 1 tablespoon Butter
• 6 pieces Jalapeños, diced (Ribs and seeds removed for mild heat.)
• 1 small Yellow Onion, diced
• 6 cloves Garlic, minced
• ¹⁄₂ teaspoon Garlic Powder
• ¹⁄₂ teaspoon Cumin
• ¹⁄₂ teaspoon Smoked Paprika
• ¹⁄₂ teaspoon Chili Powder
• 5 tablespoons Flour
• 4 cups Chicken Stock or Broth (Vegetable broth for vegetarian option.)
• 2 pounds Yukon Gold Potatoes, diced
• 1.5 cups Half and Half
• 8 ounces Cream Cheese, cubed (Room temperature.)
• 8 ounces Shredded Sharp Cheddar Cheese
• ¹⁄₄ cup Diced Pickled Jalapeños
• 1 tablespoon Pickled Jalapeño Juice
• to taste Kosher Salt
• to taste Fresh Cracked Pepper
• as needed Green Onion (For garnish.)
• as needed Sliced Jalapeño (For garnish.)

Preparation Steps

Cooking the Soup

1. Cook the Bacon

   Heat a large pot over medium heat, add the diced bacon, and cook until crispy. Remove and set aside.
   Mark as complete

2. Sauté Vegetables

   Add butter to the pot, melting it, then sauté the diced onion and jalapeños with salt and pepper for 6-8 minutes.
   Mark as complete

3. Add Spices

   Reduce heat, add garlic, garlic powder, cumin, smoked paprika, chili powder, and flour. Stir and cook for 2 minutes.
   Mark as complete

4. Deglaze the Pot

   Add a splash of chicken broth to deglaze the pan, scraping up any flavorful bits.
   Mark as complete

5. Add Potatoes and Broth

   Stir in diced potatoes and remaining broth, seasoning generously with salt and pepper. Bring to a simmer.
   Mark as complete

6. Cook Potatoes

   Lower the heat and simmer, stirring occasionally, until the potatoes are tender, about 10-12 minutes.
   Mark as complete

7. Add Cream and Cheese

   Stir in half and half, cream cheese, and cheddar cheese until melted and creamy.
   Mark as complete

8. Finish the Soup

   Just before serving, stir in pickled jalapeños, jalapeño juice, and crispy bacon. Adjust seasoning as needed.
   Mark as complete

9. Serve

   Ladle into bowls and top with reserved cheese, bacon, and green onion or jalapeño. Enjoy!
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 17g85%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 900mg38%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 3g

Protein 15g30%

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Vitamin A 600 IU

Vitamin C 20 mg

Calcium 400 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 2 mg

Vitamin B6 0.3 mg

Folate 40 mcg

Vitamin B12 1.5 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 25 mg

Zinc 2 mg

Selenium 15 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Can be made vegetarian by substituting bacon with smoked tempeh and broth with vegetable stock.

Keywords: jalapeno, potato soup, creamy soup, comfort food, spicy soup, easy recipe