Introduction
There’s nothing quite like a warm, hearty bowl of soup to comfort you on a chilly day, and this Loaded Bacon Jalapeño Potato Soup is a perfect choice. Combining the smoky richness of bacon, the spicy kick of jalapeños, and the creamy goodness of Yukon Gold potatoes, this soup is a flavorful and satisfying meal in itself. Whether you’re preparing it for a family dinner, a casual get-together, or just a cozy night in, this soup is sure to please everyone around the table. In this article, we’ll walk you through each step to create this delicious and creamy soup.
Ingredients
Before we start cooking, let’s gather all the necessary ingredients:
- 1 pound bacon, chopped
- 4 to 6 jalapeño peppers, deseeded and diced
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 8 ounces cream cheese, softened and cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Toppings: sliced jalapeños, bacon, green onion, shredded cheese for garnish
Instructions
Step 1: Cook the Bacon
Start by placing a large Dutch oven or pot over medium-high heat. Add the chopped bacon to the pot. Cook the bacon until it becomes crispy, stirring occasionally to ensure even cooking. Once done, use a slotted spoon to remove the bacon from the pot and transfer it to a paper towel-lined plate to drain. Leave the bacon grease in the pot, as it will be used to cook the vegetables and add flavor to the soup.
Step 2: Sauté the Vegetables
With the bacon grease still in the pot, add the diced jalapeños and onions. Cook these vegetables over medium-high heat for about 3 to 4 minutes, or until they become tender and fragrant. Stir frequently to prevent them from sticking to the pot and to ensure they cook evenly. The jalapeños will add a subtle heat to the soup, while the onions provide a sweet, savory base.
Next, add the minced garlic to the pot. Stir it into the jalapeños and onions and cook for an additional 30 seconds. Garlic cooks quickly and can burn easily, so keep an eye on it and stir continuously.
Step 3: Create the Roux
To thicken the soup, we’ll make a roux by adding flour to the cooked vegetables. Sprinkle the flour over the jalapeños, onions, and garlic, and stir continuously to combine. Cook the mixture for about 1 to 2 minutes. This helps to cook out the raw flour taste and forms a paste that will thicken the soup as it cooks.
Step 4: Add the Liquid Ingredients
Slowly pour in the low-sodium chicken broth while continually whisking the mixture to prevent lumps from forming. Once the broth is fully incorporated, add the half-and-half. Continue whisking until the mixture is smooth and well combined.
Step 5: Add the Potatoes and Simmer
Add the chopped Yukon Gold potatoes to the pot. Increase the heat to medium-high and bring the soup to a boil. Once it reaches a boil, reduce the heat to medium-low and let the soup simmer for about 25-30 minutes, or until the potatoes are fork-tender. Stir the soup occasionally to ensure the potatoes cook evenly and to prevent sticking.
Step 6: Incorporate the Cheeses
Once the potatoes are tender, remove the pot from the heat. Add the softened cream cheese and shredded cheddar cheese to the soup. Stir until the cheeses are fully melted and incorporated into the soup. This will create a rich, creamy texture and add depth of flavor.
Step 7: Season to Taste
Taste the soup and season it with kosher salt and freshly ground black pepper to your liking. The bacon and cheese add saltiness, so be sure to taste before adding too much additional salt.
Step 8: Garnish and Serve
Ladle the soup into bowls and garnish with your desired toppings. Popular choices include additional chopped bacon, sliced jalapeños, green onions, and extra shredded cheese. These garnishes add a burst of color, flavor, and texture to the finished dish.
Serve the soup warm and enjoy the creamy, spicy, and savory flavors that make this Loaded Bacon Jalapeño Potato Soup a standout dish.
Tips for Perfect Soup
- Control the Heat: If you prefer a milder soup, reduce the number of jalapeños or ensure they are thoroughly deseeded. For more heat, leave some seeds in or add more jalapeños.
- Consistency: If you like a thicker soup, you can mash some of the potatoes against the side of the pot with a spoon. For a thinner consistency, add a bit more chicken broth.
- Cheese Quality: Use good-quality cheddar cheese for the best flavor. Pre-shredded cheese can have additives that prevent it from melting smoothly, so shredding your own is preferable.
- Cream Cheese: Ensure the cream cheese is fully softened before adding it to the soup to prevent clumping and ensure it melts evenly.
Variations
This recipe is versatile and can be adapted to suit your tastes and dietary needs. Here are a few variations to consider:
- Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. Add extra vegetables like carrots and celery for more flavor and texture.
- Spicy: For a spicier soup, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Lower Fat: Substitute half-and-half with whole milk or a combination of milk and heavy cream for a lighter version. Use reduced-fat cream cheese and cheddar cheese.
- Different Cheeses: Experiment with different cheeses like Monterey Jack, Gouda, or Pepper Jack for a unique flavor twist.
Storage and Reheating
This soup can be stored in the refrigerator for up to 4 days. Allow the soup to cool completely before transferring it to an airtight container. When reheating, do so gently over low heat to prevent the cream and cheese from separating. You may need to add a splash of chicken broth or milk to thin the soup as it reheats.
Conclusion
Loaded Bacon Jalapeño Potato Soup is a hearty, flavorful dish that is perfect for cold days or whenever you crave a comforting bowl of soup. The combination of smoky bacon, spicy jalapeños, and creamy potatoes creates a delightful mix of textures and flavors that is sure to please. With easy-to-follow steps and versatile ingredients, this recipe is a must-try for soup