Enjoy the rich, comforting flavors of Jalapeño Popper Baby Potato Soup, a perfect blend of creamy, cheesy, and spicy goodness. This hearty soup features tender baby potatoes with crumbled bacon, diced jalapeños, and a blend of sharp cheddar and cream cheese, every spoonful is a delicious mix of textures and flavors. Ideal for warming up on a cool day or serving at a cozy gathering, this soup combines a touch of heat with creamy comfort for a delightful and unique dish.
Prep15 minutesminutes
Cook40 minutesminutes
Serves6
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Soups & Stews
Quick, Easy, Convenient 1-Dish Meals
Season Fall, Winter
Ingredients
1lb.bacon cooked & crumbled
6-8Jalapeños, deseeded & diced
1largeonion, chopped
3clovesgarlic, minced
½c.flour
6c.low-sodium chicken broth
3c.half & half
3tbsp.ranch dry seasoning
16oz.Tasteful Selections® potatoes, halved
8oz.cream cheese, softened
2c.shredded sharp cheddar cheese
Salt & pepper, to taste
Instructions
Add chopped bacon to Dutch oven and cook until crisp, stirring often. Scoop bacon out and place on plate covered with paper towel; set aside. Pour out all but about 2 tablespoons bacon grease. Add jalapeños and onion; cook about 4 minutes, or until tender. Add garlic and cook additional 30 seconds. Add flour and stir to create a paste.
Add chicken broth, half & half, ranch seasoning; continually whisk until well-mixed. Add potatoes and bring to a boil reduce. Heat to simmer and cook until potatoes are fork tender, about 20 minutes.
Remove from heat and stir in softened cream cheese and cheddar cheese; stir until cheeses are melted and combined. Season with salt & pepper. Stir in reserved bacon.
