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Jalapeno Popper Potato Soup

A bowl of jalapeno popper potato soup
Prep Time
10 min
Cook Time
20 min
Yields
4 servings

Perfect for game day or winter nights, this spicy and smooth Jalapeno Popper Potato Soup comes together in 30 minutes and brings the best elements of each dish into one amazing bowl. Smooth cream cheese mellows the flavour of the heat from the jalapenos and smoky paprika, and the soup is then finished with a handful of cheddar cheese, crispy chips to mimic the crunch from a popper, and of course, more jalapenos for that extra heat. A guaranteed winner, this soup will have you saying touchdown immediately after the first spoonful.

Related: Hawaiian Pigs in a Blanket Are the Perfect Game Day Snack

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ingredients

4
Tbsp butter
3
small leeks, trimmed and thinly sliced
3
large jalapeno peppers, seeds removed and diced, plus additional for garnish
3
cups diced potatoes
5
cups chicken stock
1 ½
tsp ground cumin
¾
tsp smoked paprika
Salt, to taste
300
g cream cheese
¾
cup heavy cream
Pepper, to taste
1
cup grated cheddar cheese
2
cups potato chips
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directions

Step 1

Melt butter in a large pot over medium-high heat. Add leeks and jalapeno peppers, and sauté until softened, about 5 minutes.

Vegetables sauteing in a Dutch oven for jalapeno popper soup
Step 2

Add potatoes, chicken stock, cumin, paprika, and a generous pinch of salt. Bring to a boil, then lower heat, cover and simmer for 15 minutes, or until potatoes are fork tender.

Jalapeno popper soup in a Dutch oven
Step 3

Add cream cheese and heavy cream, then blend the soup until smooth. Season with salt and pepper to taste.

Step 4

To serve, pour soup into bowls, top with a handful of grated cheese, potato chips and additional jalapeno peppers.

A closeup on a bowl of jalapeno popper soup

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