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

Cook40

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 bacon to Dutch oven; cook until crisp. Remove bacon & place on plate covered with paper towel; set aside. Pour out all but about 2 tablespoons bacon grease. Add jalapeños & onion; cook until tender, about 4 minutes. Add garlic; cook additional 30 seconds. Add flour to create a paste; continue stirring & cook 1 minute. Add chicken broth, half & half & ranch seasoning; continually whisk until well-mixed. Add potatoes & bring to a boil; reduce heat to simmer & cook until potatoes are fork-tender, about 20 minutes. Remove from heat.
Add cream cheese & cheddar cheese; stir until melted. Season with salt & pepper. Stir in reserved bacon & serve.