Jalapeño Popper Potato Soup

Jalapeño Popper Potato Soup

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 minutes
Cook40 minutes
Serves6
Course Soup
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Soups & Stews
Quick, Easy, Convenient 1-Dish Meals
Season Fall, Winter

Ingredients

  • 1 lb. bacon cooked & crumbled
  • 6-8 Jalapeños, deseeded & diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ c. flour
  • 6 c. low-sodium chicken broth
  • 3 c. half & half
  • 3 tbsp. ranch dry seasoning
  • 16 oz. Tasteful Selections® potatoes, halved
  • 8 oz. cream cheese, softened
  • 2 c. 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.