Ingredients
Scale
- 1 pound uncooked bacon, diced into small pieces
- 4 to 6 fresh jalapeno peppers, diced and deseeded
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 32 ounces chicken broth (lower sodium)
- 6 cups 2% or whole milk or half-and-half
- 2 ½ pounds Yukon gold potatoes, peeled and diced
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, optional
- Additional jalapenos, bacon, and cheese for topping
Instructions
- Cook bacon in a Dutch oven over medium heat for 6-8 minutes until browned.
- Add jalapenos and cook for 3-4 minutes until tender.
- Sprinkle flour and garlic powder, stirring to coat evenly.
- Slowly add broth while whisking constantly.
- Add milk or half-and-half while whisking.
- Add potatoes, bring to a boil, and cook for 10 minutes until tender.
- Turn off heat, add cream cheese and shredded cheese, stirring until melted.
- Season with salt, pepper, and optional cayenne.
- Garnish with jalapenos, bacon, and cheese before serving.
Notes
- Adjust jalapeno seeds for desired heat.
- Use Russet potatoes if Yukon golds aren’t available.
- Reheat gently to prevent soup from breaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg