Ingredients
Scale
- 1 pound uncooked turkey 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 into 1/2-inch pieces
- 8 ounces brick-style cream cheese, softened
- 2 cups shredded cheddar cheese, mild to extra-sharp
- 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. Do not drain fat.
- Add jalapenos and cook for 3-4 minutes until tender.
- Sprinkle flour and garlic powder, stir to coat evenly.
- Slowly add chicken broth while whisking constantly.
- Add milk or half-and-half while whisking constantly.
- Add diced potatoes, bring to a boil, and cook for 10 minutes until tender.
- Turn off heat, add cream cheese and shredded cheese, stir gently until melted.
- Season with salt, pepper, and optional cayenne to taste.
- Garnish with jalapenos, bacon, and cheese before serving.
Notes
- Adjust jalapeno seeds for spiciness.
- Store leftovers airtight in the fridge for up to 1 week.
- Reheat gently to prevent the 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: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg