Jalepeno Potato Soup Recipe

Potatoes from my weekly delivery made this recipe a breeze!  I love potato soup – and this ramped up recipe with jalepenos gave the soup a delicious twist on the usual!

Jalepeno Potato Soup Recipe


  • 5-6 slices bacon
  • 1 medium onion, chopped
  • 3 Tbs flour
  • 1 32 oz container low sodium chicken broth
  • 3 pounds red potatoes, quartered (I did not peel them)
  • 1 1/2 cups shredded cheddar cheese - I used white cheddar for the extra sharp zing
  • chopped jalepenos
  • 2 cups half and half (I used fat free)
  • kosher salt
  • freshly ground black pepper
  • For toppings:
  • shredded cheese
  • sliced jalepenos
  • sliced green onions
  • sour cream
  • bacon
  • siracha sauce


  1. Cook the bacon in the oven, at 425, on parchment paper, on a small cookie sheet with sides until crisp (I like extra crisp bacon)
  2. Remove from oven when crispy, place bacon on paper towels to drain
  3. Reserve 2 Tbs bacon fat
  4. Place bacon fat in large stock pot. Cook chopped onion in the bacon fat until translucent, about 5 minutes
  5. Sprinkle 3 Tbs of flour over onions, stir and cook for about 2 minutes or until flour is completely mixed in
  6. Pour in chicken stock slowly, whisking until smooth
  7. Add potatoes, bring to a boil, then lower to a simmer. Cook for about 30 minutes or until potatoes are VERY soft.
  8. (I removed about a cup of potatoes before blending so that I could add some bigger chunks back into the bowls when serving)
  9. Use a potato masher or an immersion blender, and mix until almost smooth.
  10. Stir in grated cheddar cheese and mix until cheese is completely melted
  11. Add chopped jalepenos
  12. Slowly pour in half and half and bring to a simmer.
  13. Cook for about 10 minutes.
  14. Ladle soup into bowls, add toppings as desired.
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As always – ENJOY!

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