Spicy Jalapeño Popper Soup with Grilled Cheese Dippers
Soup Ingredients:
1 small onion, diced
3–4 jalapeños, seeded & diced (leave some seeds in for extra heat!)
3 cloves garlic, minced
4 oz cream cheese, softened
2 cups chicken broth
1 cup heavy cream
1 ½ cups shredded cheddar cheese
½ tsp smoked paprika
Salt & black pepper to taste
Optional: ½ tsp cayenne pepper or hot sauce for extra kick
Chopped green onions or more bacon for garnish
Soup – Step-by-Step:
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook bacon until crispy.
Remove and set aside, leaving a little bacon grease in the pot.
Step 2: Sauté the Veggies
In the bacon drippings, sauté onion and jalapeños for 4–5 minutes until soft.
Add garlic and cook for 1 more minute.
Step 3: Make It Creamy
Stir in cream cheese until melted and smooth.
Slowly whisk in chicken broth and heavy cream.
Bring to a simmer and stir frequently.
Step 4: Add Cheese & Spice
Add cheddar cheese, smoked paprika, salt, pepper, and optional cayenne or hot sauce.
Stir until melty, smooth, and thickened.
Toss the bacon back in (save some for topping if you want).
Step 5: Blend (Optional)
For a smoother texture, use an immersion blender or blend half the soup in a blender and return to the pot.
Grilled Cheese Dippers:
Ingredients:
8 slices bread (sourdough or white)
4–6 slices cheddar, pepper jack, or your fave cheese
2–3 tbsp butter, softened
Instructions:
Heat a skillet or griddle over medium heat.
Butter the outsides of the bread slices.
Add cheese in between and grill both sides until golden brown and melty inside.
Slice into strips or triangles for dipping!
Serve It Up:
Ladle the soup into bowls.
Top with crispy bacon, green onions, maybe an extra sprinkle of cheese.
Dunk your melty grilled cheese dippers straight into that spicy, creamy soup… and thank yourself later.
