Spice up your meal with a bowl of Bacon Cheddar Jalapeño Soup, featuring HORMEL® Real Bacon Bits. This creamy, flavorful soup combines the rich taste of sharp cheddar cheese with the zesty kick of jalapeños. The addition of crispy bacon bits adds a smoky, savory element that perfectly complements the cheesy, spicy base. Each spoonful delivers a delightful blend of textures and flavors, making it an ideal choice for a cozy dinner. Warm, comforting, and just the right amount of heat, this soup is sure to become a favorite.
Ingredients
6 servings
| 2 | tablespoons olive oil |
| 6 | jalapeno peppers, seeded and diced |
| ½ | cup chopped onion |
| 2 | teaspoons garlic, minced |
| ½ | cup flour |
| 6 | cups chicken broth |
| 2 | cups half & half |
| 6 | medium Yukon gold potatoes, peeled and chopped into 1 inch-pieces (about 6 cups) |
| 8 | ounces cream cheese, cut into pieces |
| 2 | cups shredded cheddar cheese |
| 1 | (3-ounce) jar HORMEL® Real Bacon Bits |
| Salt and pepper, to taste | |
| Suggested Toppings: sliced jalapenos, additional HORMEL® Real Bacon Bits and sliced green onion |
Directions
- In large saucepan or Dutch oven over medium-high heat, heat oil. Add jalapenos and onions. Cook 3 to 4 minutes, or until tender. Stir garlic. Add flour, stirring to create a paste.
- Pour in chicken broth and half & half. Whisk until combined. Bring to boil. Reduce heat to simmer. Simmer 20 to 30 minutes, stirring occasionally, until potatoes are tender.
- Remove from heat. Add cream cheese, shredded cheese and bacon. Stir until cheese is melted and combined.
- Season with salt and pepper to taste.
- Serve garnished with Suggested Toppings.