Description

A creamy and spicy jalapeño popper soup paired with crispy grilled cheese dippers, perfect for a comforting and flavorful meal. This recipe blends smoky bacon, fresh jalapeños, and rich cheeses to create a deliciously indulgent soup, complemented by golden, buttery grilled cheese sandwiches for dipping.

Ingredients

Scale

For the Soup

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)

For the Grilled Cheese Dippers

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

Instructions

Cook the bacon: In a large skillet or pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
Sauté vegetables: Add the finely diced onion to the bacon fat and sauté until translucent, about 4-5 minutes. Stir in the diced jalapeños and minced garlic, cooking for another 1-2 minutes until fragrant.
Add broth and simmer: Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 10 minutes to meld the flavors.
Add cream cheese and heavy cream: Stir in the softened cream cheese cubes until melted and smooth. Then add the heavy cream and smoked paprika, stirring continuously to combine well. Season with salt and pepper to taste.
Add cheddar and bacon: Stir in the shredded cheddar cheese until melted. Return the cooked bacon to the pot and mix it into the soup.
Prepare grilled cheese dippers: Heat a separate skillet over medium heat. Butter one side of each bread slice. Place the bread slices butter-side-down on the skillet, top with shredded cheese, then place another slice of bread buttered side up on top. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Cut into strips for dipping.
Serve: Ladle the hot soup into bowls, garnish with fresh chives or green onions, and serve alongside the grilled cheese dippers for a perfect pairing.

Notes

Removing seeds from jalapeños reduces the heat but keeps the flavor.
Use full-fat cream cheese and heavy cream for the creamiest texture.
You can substitute chicken broth with vegetable broth for a milder flavor.
Grilled cheese dippers can be made with any bread type you prefer.
For extra smoky flavor, consider adding a dash of liquid smoke or smoked gouda cheese.

Keywords: jalapeño popper soup, spicy soup, bacon soup, grilled cheese dippers, comfort food, cheesy soup, spicy creamy soup