Jalapeño Popper Soup

 

We had our first frost earlier this month, coincidentally on the exact same day that we had our first frost last year. It also marked my day of switching from the air conditioning to heating. I have a rule around here that it must get to 59° in the house before I turn on the heat. That morning, it did. Such days call for something warm and spicy, and this soup seemed just the ticket.Jalapeño Popper Soup

1 12-oz. pkg. bacon, chopped

4 Melissa’s pickled jalapeños, seeded and diced*

½ c. chopped onion

2 t. Melissa’s minced garlic

½ c. flour

6 c. chicken stock

1 T. pickled jalapeño juice    

1½ c. whole milk

1½ c. heavy cream

1 1.5 lb. pkg. Melissa’s Baby Dutch Yellow Potatoes, cut into 1” dice

8 oz. cream cheese, softened and cut into pieces

2 c. shredded sharp cheddar cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Place bacon into a medium stockpot and cook over medium-high heat until crisp. Add jalapeños and onions, and cook until tender, 3-4 minutes. Stir in garlic and cook an additional 30 seconds.

Sprinkle the flour over all, and stir to incorporate. Continue to cook, stirring for 1-2 minutes. Pour in the chicken stock, milk, and cream.

Add potatoes and bring the soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 25-30 minutes, stirring occasionally.

Remove the pot from the heat and add the cream cheese and shredded cheddar, stirring until the cheeses are melted and combined.

Salt, pepper, or Slap Ya Mama, to taste; garnish as desired. 

*If you want a bit more heat, leave the seeds in. I ended up removing the seeds from three, and leaving the seeds in the fourth, and I thought that was the perfect combination.

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