Jalapeño Popper Soup
This creamy, cheesy, and spicy Jalapeño Popper Soup brings comfort and flavor fast, combining bacon, potatoes, and jalapeños with rich cheeses for the ultimate bowl.
Equipment
- 1 Pressure cooker
- 1 Slotted spoon
Ingredients
Main ingredients
- 1 pound chopped bacon crispy is best
- 4 to 6 jalapeño peppers deseeded
- ½ cup diced onion
- 2 teaspoons minced garlic
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 Yukon gold potatoes peeled, chopped in 1-inch pieces
- 8 ounces cream cheese softened and cubed
- 2 cups shredded cheddar cheese
- Kosher salt to taste
- freshly ground black pepper to taste
- sliced jalapeños, bacon bits, green onion, and shredded cheese for garnish
Instructions
Instructions
- Fire up your pressure cooker on medium. Cook the chopped bacon until crispy. Remove and set aside. Leave 2 tablespoons of bacon grease.
- Add diced jalapeños and onion to the bacon grease. Sauté 5 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over veggies and stir. Cook for 2 to 3 minutes to remove raw taste.
- Whisk in chicken broth gradually. Add potatoes. Close lid and build pressure.
- Once pressure is reached, cook for 8 minutes. Use quick release when done.
- Open lid, stir in half-and-half and cream cheese over low heat until smooth.
- Add shredded cheddar and stir until melted. Season with salt and pepper. Return bacon. Garnish and serve warm.
Notes
Store in fridge up to 4 days or freeze in portions. Reheat gently on stove for best creaminess. Top with fresh jalapeños and bacon bits for full flavor.