Jalapeno Pepper Soup 7 Irresistible Secrets You Need
Creamy, cozy jalapeño pepper soup with tender potatoes, mellow heat, and a velvet finish from cream cheese and cheddar. This bacon-free version delivers bold flavor with simple steps and seven pro tips for perfect results.
Equipment
- Dutch oven or large soup pot
- Whisk
- Chef’s knife
- Cutting Board
- Ladle
Ingredients
Vegetables & Aromatics
- 4–6 jalapeño peppers seeded and finely diced; adjust for heat
- 1/2 cup yellow onion finely diced
- 2 tsp garlic minced
Soup Base
- 2 Tbsp neutral oil olive or avocado oil
- 1/2 cup all-purpose flour for thickening
- 6 cups low-sodium chicken broth use vegetable broth for vegetarian
- 3 cups half-and-half
- 6 Yukon Gold potatoes peeled and cut into 1-inch cubes
Creamy Add-Ins
- 8 oz cream cheese softened and cubed
- 2 cups sharp cheddar cheese freshly shredded
Seasoning
- kosher salt to taste
- freshly ground black pepper to taste
Garnishes (Optional)
- sliced jalapeños for extra heat
- chopped green onions for freshness
- extra shredded cheddar for topping
Instructions
- Sweat the aromatics: Heat oil in a Dutch oven over medium heat. Add onion and diced jalapeños; cook 3–4 minutes until softened and fragrant. Stir in garlic and cook 30 seconds.
- Make a quick roux: Sprinkle flour over vegetables and stir constantly for 1 minute to cook off the raw taste. The mixture will look pasty.
- Add liquids & potatoes: Whisk in broth, then half-and-half, until smooth. Add potato cubes and bring to a gentle boil over medium-high heat. Reduce to a lively simmer and cook 25–30 minutes, stirring occasionally, until potatoes are fork-tender and the soup thickens.
- Finish creamy: Remove from heat. Stir in cream cheese and cheddar until fully melted and velvety. Season to taste with salt and black pepper.
- Serve: Ladle into bowls and garnish with sliced jalapeños, green onions, and a pinch of cheddar. Enjoy warm.
Notes
Heat control: Remove all seeds for mild heat; leave some for a kick.
Vegetarian swap: Use vegetable broth.
Extra thick: Lightly mash a few potatoes in the pot before adding cheese.
Make-ahead: Cools and reheats well; warm gently and thin with broth if needed.
Bacon-free: This recipe is developed without bacon so the jalapeño, potato, and cheese flavors shine.
Vegetarian swap: Use vegetable broth.
Extra thick: Lightly mash a few potatoes in the pot before adding cheese.
Make-ahead: Cools and reheats well; warm gently and thin with broth if needed.
Bacon-free: This recipe is developed without bacon so the jalapeño, potato, and cheese flavors shine.