Description
Silky broth swirled with cream cheese and cheddar, punctuated by jalapeno heat and crispy bacon bits. Each spoonful balances rich dairy, a kick of spice, and smoky crunch for a cozy, flavor-packed bowl.
Ingredients
- 6 pieces jalapeno peppers seeded and chopped
- 2 tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 4 cups chicken broth
- 4 ounces cream cheese softened
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook bacon in a large pot over medium heat until crisp then remove bacon and set aside leaving drippings in the pot.
- Add butter to the pot and melt over medium heat.
- Add chopped onion garlic and jalapeno to the pot and sauté until softened, about 5 minutes.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.
- Slowly pour in chicken broth while whisking to prevent lumps, then bring to a simmer.
- Add cream cheese to the pot and stir until fully melted and incorporated.
- Stir in heavy cream and shredded cheddar cheese and cook until cheese is melted and the soup is creamy.
- Season the soup with salt and pepper then stir in half of the crumbled bacon.
- Serve the soup hot topped with the remaining bacon.
Notes
- Adjust jalapeno amount for desired heat level
- For a thicker soup simmer longer to reduce volume
- Substitute vegetable broth for chicken broth for a vegetarian version
- Leftover soup can be stored in the refrigerator for up to 3 days