Jalapeno Popper Soup is a creamy, spicy treat that hits all the right notes! It’s packed with the bold flavors of jalapenos, melted cheese, and crispy bacon, all blended into a warming, smooth soup. The little kick of heat from the jalapenos balanced by the cheesy richness makes it feel like a cozy hug in a bowl.
I love making this soup when I want something that’s a bit special but still easy. The crunch of the bacon mixed with the creamy base always surprises people, and the jalapenos add just enough spice to keep things lively without overwhelming the palate. When I make it, I like to use fresh jalapenos and add a touch of cream cheese for that extra smooth texture—it really takes the soup up a notch.
My favorite way to enjoy Jalapeno Popper Soup is with a side of warm, crusty bread or even some toasted crackers. It’s perfect for chilly evenings or anytime you want something comforting with a little pep. Plus, it’s always a hit with friends and family who love a bit of spice and cheese in their meals. I guarantee it will quickly become one of your go-to soups!
Key Ingredients & Substitutions
Jalapenos: Fresh jalapenos give the soup its spicy kick. If you want it milder, remove all seeds and membranes. For a different heat, try poblano peppers—they’re gentler but still flavorful.
Sausage: I like using spicy sausage for an added punch, but mild sausage works well, too. For a lighter option, try ground turkey or chicken.
Cream Cheese & Cheddar: Cream cheese adds smoothness, and sharp cheddar brings bold flavor. You can swap cream cheese with mascarpone or Greek yogurt for a tangy twist. Use any good melting cheese if cheddar isn’t available.
Bacon: Bacon adds smoky crunch, but you can skip it for a vegetarian version or use smoked paprika for that flavor.
How Do I Make a Smooth, Creamy Soup Without Lumps?
The key to a creamy soup without lumps is making the roux and adding liquids slowly.
- Melt butter, then stir in flour and cook it for 2-3 minutes to eliminate the raw taste—this forms the roux.
- Slowly whisk in chicken broth first, stirring constantly to avoid lumps.
- Add milk and cream gradually while whisking to keep the mixture smooth.
- Use softened cream cheese, adding it in small pieces and stirring until melted fully.
Taking your time with these steps ensures a silky texture. If lumps still form, using an immersion blender gently can smooth it out.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps you blend the roux and liquids smoothly to avoid lumps.
- Knife and cutting board – for chopping jalapenos, onions, and bacon safely.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right.
Flavor Variations & Add-Ins
- Swap ground sausage for cooked chicken or turkey to lighten the soup.
- Use pepper jack cheese in place of cheddar for a spicier, creamier twist.
- Add roasted corn or diced red bell peppers for sweetness and color.
- Stir in a spoonful of salsa or hot sauce for extra heat and tanginess.
Jalapeno Popper Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground sausage (spicy or mild, based on preference)
- 4-5 fresh jalapeno peppers, seeded and finely chopped (keep some seeds if you want more heat)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup white cheddar cheese, shredded (optional)
- Salt and pepper to taste
- 4 slices cooked bacon, crumbled (plus extra for garnish)
- 1/4 cup chopped green onions (plus extra for garnish)
- Tortilla chips or crackers for garnish
- Extra sliced jalapenos for garnish (optional)
Time Needed:
This soup takes about 10 minutes to prep and 25-30 minutes to cook, including browning the sausage, sautéing veggies, simmering the soup, and melting the cheeses. In less than an hour, you’ll have a tasty, creamy bowl of comfort!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat a large pot over medium heat. Add the ground sausage and cook, breaking it apart with a spoon, until fully browned. Scoop the sausage out with a slotted spoon and set aside. Keep some of the drippings in the pot for flavor.
2. Sauté the Veggies:
Add butter to the pot. When melted, toss in the chopped onion and jalapenos. Cook for about 5 minutes until softened. Add the minced garlic and sauté for 1 more minute until fragrant.
3. Make the Roux and Add Liquids:
Sprinkle the flour over the veggies and stir well. Cook for 2-3 minutes, stirring constantly, to get a light golden roux. Slowly whisk in chicken broth, scraping up any bits from the bottom of the pot. Then pour in the milk and heavy cream while whisking to avoid lumps.
4. Simmer and Thicken:
Bring the soup to a gentle simmer. Let it cook for 7-10 minutes until it thickens slightly, stirring occasionally.
5. Add the Cheeses and Sausage:
Reduce the heat to low. Stir in the cream cheese cubes until melted and smooth. Add the shredded cheddar cheeses and stir until melted and creamy. Return the cooked sausage back to the pot. Season with salt and pepper to taste.
6. Add Bacon and Green Onions:
Mix in crumbled cooked bacon and the chopped green onions. Heat through for another 3-5 minutes.
7. Serve and Garnish:
Ladle the soup into bowls. Top with extra crumbled bacon, sliced jalapenos, green onions, and a side of crunchy tortilla chips or crackers. Enjoy your warm, cheesy, spicy Jalapeno Popper Soup!
Can I Use Frozen Jalapenos for This Soup?
Yes, you can use frozen jalapenos if fresh aren’t available. Just thaw them completely and drain any excess moisture before adding to the soup to avoid watering it down.
How Can I Make This Soup Less Spicy?
Remove all seeds and membranes from the jalapenos, which hold most of the heat. You can also reduce the number of jalapenos or substitute with milder peppers like poblano or bell peppers.
Can I Prepare Jalapeno Popper Soup in Advance?
Absolutely! Make the soup fully, then cool and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy. You might need to add a splash of milk if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. Reheat slowly on the stove or microwave in short bursts, stirring to redistribute heat evenly and maintain creaminess.
