Jalapeno Popper Soup is a creamy, spicy treat that tastes like your favorite jalapeno poppers in a bowl. It’s got the perfect mix of melted cheese, the kick of jalapenos, and a smooth, velvety texture that’s so comforting. You get little bursts of flavor from the bits of bacon and cream cheese, making every spoonful feel special and full of personality.
I love making this soup when I want something warming but with a fun spicy edge. The heat from the jalapenos isn’t overwhelming—it just adds a nice zing that wakes up your taste buds. I usually use just enough to get that pop of spice without making the soup too hot, so everyone at the table can enjoy it. It’s also a great way to use fresh jalapenos if you have some on hand.
For me, the best way to enjoy Jalapeno Popper Soup is with some crusty bread or even tortilla chips on the side. It’s perfect for dipping and soaking up every bit of cheesy goodness. This soup always feels like a cozy gathering, whether I’m having a casual lunch by myself or sharing it with friends for an easy dinner.
Key Ingredients & Substitutions
Jalapenos: Fresh jalapenos bring heat and flavor. To reduce spiciness, remove the seeds and membranes before slicing. For less heat, you can substitute with poblano peppers or mild banana peppers.
Ground Sausage: Use either mild or spicy sausage depending on your spice preference. If you prefer a leaner option, ground turkey or chicken sausage works well too.
Cream Cheese & Cheddar: These cheeses create the creamy, cheesy base. You can swap cream cheese for goat cheese for a tangier flavor or use a mild cheese if sharp cheddar feels too strong.
Bacon: Adds smoky crunch. If avoiding pork, try turkey bacon or omit bacon entirely and add a touch of smoked paprika for that smoky taste.
How Do You Make a Smooth, Creamy Soup Without Lumps?
Creating a creamy, lump-free soup is all about making a good roux and adding liquids carefully.
- First, cook butter and flour together for 1–2 minutes to form a roux; this cooks out the raw flour taste.
- Slowly whisk in the chicken broth bit by bit while stirring constantly to avoid lumps.
- When adding cream cheese, keep the heat low and stir until melted and smooth before adding cheese and cream.
- Stir in shredded cheese off-heat or on low to prevent it from clumping or separating.
This gentle stirring and slow addition keep your soup silky and delicious every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage and simmering the soup evenly.
- Wooden spoon or heat-safe spatula – great for stirring and scraping the bottom without scratching your pot.
- Chef’s knife – helps you chop onions, garlic, and jalapenos quickly and safely.
- Cutting board – gives you a clean, stable space to prep all your ingredients.
- Whisk – useful for mixing the roux and smoothing out the soup without lumps.
Flavor Variations & Add-Ins
- Swap ground sausage for diced cooked chicken for a lighter protein option that still adds warmth.
- Add roasted corn kernels for a touch of sweetness that balances the heat from the jalapenos.
- Stir in pepper jack cheese instead of cheddar for extra spice and creamy texture.
- Include chopped cooked potatoes or cauliflower for a heartier soup with extra body and nutrition.
How to Make Jalapeno Popper Soup
Ingredients You’ll Need:
- 1 lb ground sausage (mild or spicy)
- 4-5 fresh jalapenos, sliced (remove seeds for less heat)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- ½ tsp black pepper
- Salt to taste
- Chopped fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and 25-30 minutes to cook. So in under an hour, you’ll have a warm, cheesy, spicy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook Bacon and Sausage:
Start by cooking the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Keep about 1 tablespoon of the bacon fat in the pot. Next, add the ground sausage and cook until browned and cooked through. Remove the sausage and set it aside, leaving the fat in the pot.
2. Sauté Vegetables and Jalapenos:
Add butter to the pot. Once melted, sauté the diced onion and minced garlic until they’re soft and smell amazing—about 3-4 minutes. Then, stir in the sliced jalapenos and cook for 2-3 more minutes so their flavors come alive.
3. Make the Soup Base:
Sprinkle the flour over the cooked veggies and stir well, cooking for 1-2 minutes to build a roux (this helps thicken the soup). Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Let the soup simmer until it thickens a bit.
4. Add Cheeses and Cream:
Turn the heat to low. Add the softened cream cheese and stir until it melts completely and blends into the soup. Then, stir in the heavy cream, shredded cheddar cheese, smoked paprika, black pepper, and add salt to taste. Keep stirring until the cheese melts and the soup turns rich and creamy.
5. Finish and Serve:
Put the cooked sausage back into the pot and mix it into the soup. Let everything simmer gently for 5-10 minutes so the flavors mix well. Taste and adjust the salt or spice if you like. When ready, serve your soup hot with crumbled bacon on top, extra jalapeno slices, cheddar cheese, and a sprinkle of fresh parsley or green onions for color and freshness.
Enjoy your cozy bowl of Jalapeno Popper Soup—it’s just like eating your favorite poppers, but in a warm, comforting bowl!
Can I Use Frozen Jalapenos for This Soup?
Yes! Just make sure to thaw them completely and drain any excess moisture before adding to the soup to avoid thinning it out.
How Can I Make This Soup Less Spicy?
Remove the seeds and membranes from the jalapenos or use fewer jalapenos. You can also substitute with milder peppers like poblano or banana peppers.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, stirring occasionally to keep it creamy.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave to prevent curdling.
