Description
A comforting mashup of creamy potato soup and spicy jalapeno poppers, topped with crispy bacon and cheese.
Ingredients
Scale
- 2 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup cream or milk
- 1 cup diced jalapenos
- 1 cup shredded cheddar cheese
- 1/2 cup crispy bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- Sauté the onions and garlic in a large pot with oil over medium heat until softened, about 3-4 minutes.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat to low and let simmer until potatoes are tender, about 15 minutes.
- Blend the soup to your desired texture using a blender.
- Stir in the cream and jalapenos, seasoning with salt and pepper to taste.
- Serve the soup in bowls and top with shredded cheddar, crispy bacon, and a sprinkle of chives or green onions.
Notes
Chop jalapenos carefully; wear gloves if sensitive to heat. The soup thickens as it cools, so add extra liquid when reheating if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg