Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

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📝 Introduction

Imagine the irresistible flavor of jalapeño poppers — creamy cheese, smoky bacon, and spicy peppers — turned into a hearty, warming soup. This Spicy Jalapeño Popper Soup is everything you love about the appetizer, elevated into a full meal. It’s topped with extra cheese, crispy bacon, and served with crunchy grilled cheese dippers made with sharp cheddar on buttery golden bread. Whether you’re trying to spice up a weeknight dinner or wow guests at a weekend gathering, this dish brings bold comfort to your table.

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🛒 Ingredients

For the Soup:

• 6 slices bacon, chopped
• 1 tablespoon butter
• 1 small onion, finely diced
• 3-4 fresh jalapeños, deseeded and finely chopped (leave some seeds if you like it spicy!)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup heavy cream (or half-and-half)
• Salt and pepper, to taste

Optional Garnishes:

• Crumbled bacon
• Sliced jalapeños
• Extra shredded cheese
• Green onions or chives

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For the Grilled Cheese Dippers:

• 4 slices of thick bread (like sourdough or country white)
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons butter, softened

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🔪 Instructions

🍲 For the Soup:

1. Cook the Bacon:
   • In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
   • Remove with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
2. Sauté the Veggies:
   • Add the butter to the pot with the bacon fat.
   • Sauté the onion and jalapeños over medium heat for 5–6 minutes, until softened.
   • Add the garlic and smoked paprika and cook for another 1 minute until fragrant.
3. Make the Roux:
   • Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux (it will look paste-like).
4. Add Broth & Simmer:
   • Gradually pour in the chicken broth while whisking to avoid lumps.
   • Bring to a gentle simmer and cook for 5 minutes to thicken.
5. Add Cheeses and Cream:
   • Reduce heat to low. Stir in the cream cheese until fully melted and smooth.
   • Add cheddar, Monterey Jack, and stir until melted.
   • Pour in the heavy cream, stir to combine, and let the soup heat through without boiling.
6. Season and Blend (Optional):
   • Use an immersion blender for a smoother soup, or leave it chunky.
   • Season with salt and pepper to taste.
   • Stir in half the cooked bacon (reserve the rest for garnish).
7. Keep Warm:
   • Keep soup on low heat, stirring occasionally, while you make the grilled cheese.

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🧀 For the Grilled Cheese Dippers:

1. Assemble:
   • Butter one side of each slice of bread.
   • Place shredded cheddar between two slices (butter sides out).
2. Cook:
   • In a skillet over medium heat, cook sandwiches for 3–4 minutes per side until golden and melty.
3. Slice:
   • Let rest for 1 minute, then slice into strips for dipping.

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🍽️ Serving

• Ladle the hot soup into bowls.
• Top with crispy bacon, sliced jalapeños, extra cheese, and chives or green onions if desired.
• Serve with grilled cheese dippers on the side — perfect for dunking!

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🔁 Variations & Tips

• Milder Version: Use fewer jalapeños or swap with poblano peppers for a milder heat.
• Vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika or a dash of liquid smoke for depth.
• Extra Protein: Stir in shredded chicken or cooked sausage.
• Make Ahead: Soup keeps well in the fridge for 3–4 days. Reheat gently.

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