Description

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers is a creamy, cheesy, and flavorful soup inspired by the classic jalapeño popper appetizer. This hearty soup features crispy bacon, fresh jalapeños, cream cheese, cheddar, and a smoky paprika finish, paired perfectly with golden grilled cheese sandwich strips for dipping. A comforting dish with a spicy kick, perfect for chilly days or casual gatherings.

Ingredients

Scale

Soup Ingredients

6 slices Bacon, chopped
1 small Onion, finely diced
4-5 pieces Fresh jalapeños, diced (seeds removed for less heat)
3 cloves Garlic, minced
4 cups Chicken broth
1 (8 oz) Cream cheese, softened and cubed
1 cup Heavy cream
2 cups Shredded cheddar cheese
1/2 teaspoon Smoked paprika
Salt and pepper, to taste
2 tablespoons Fresh chives or green onions (for garnish)

Grilled Cheese Dippers Ingredients

8 slices Bread (sourdough or your favorite)
2 cups Shredded cheddar or a cheese blend
4 tablespoons Butter, softened

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Instructions

Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and transfer bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
Sauté Vegetables: Add the finely diced onion and diced jalapeños to the pot. Sauté for 3-5 minutes until softened but not browned. Stir in the minced garlic and cook for 1 minute until fragrant.
Add Broth and Simmer: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Melt Cream Cheese and Combine: Add the cubed cream cheese to the pot, stirring until mostly melted and smooth. Pour in the heavy cream, shredded cheddar cheese, and smoked paprika. Stir continuously until the cheese has melted completely and the soup is smooth.
Season and Simmer: Season the soup with salt and pepper to taste. Continue simmering uncovered for 10-15 minutes, stirring occasionally until the soup thickens and becomes creamy.
Prepare Grilled Cheese Dippers: While the soup simmers, butter one side of each bread slice. Place shredded cheddar between two slices of bread, buttered sides facing out.
Cook Sandwiches: Heat a skillet or griddle over medium heat. Cook each sandwich for 2-3 minutes per side until the bread is golden brown and the cheese is fully melted. Allow to cool slightly, then slice each sandwich into strips for dipping.
Serve: Ladle the hot soup into bowls and top each with crispy bacon bits and chopped chives or green onions. Serve immediately alongside the grilled cheese dippers.

Notes

For less heat, remove jalapeño seeds and membranes before dicing.
The soup can be made milder by reducing the number of jalapeños used.
Use a sharp cheddar for a more pronounced cheese flavor in both soup and dippers.
Grilled cheese dippers can be made ahead and reheated in a skillet or oven to retain crispness.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.