A classic appetizer in the form of a nutritious soup! Creamy, cheesy and full of potatoes, jalapenos and bacon, this jalapeno soup is the perfect comfort food in cooler temperatures.
▢1 pound bacon, chopped
▢4-6 jalapeno peppers, seeded and diced
▢1/2 cup onion, diced
▢2 teaspoons minced garlic
▢½ cup whole wheat flour
▢6 cups low-sodium chicken broth
▢3 cups half and half
▢6 Yukon Gold potatoes, peeled and cut into 1-inch pieces
▢8 ounces cream cheese, softened and cut into pieces
▢2 cups Cheddar cheese, grated
▢Kosher salt, to taste
▢Freshly ground black pepper , to taste
▢Additions: sliced jalapeno peppers, bacon and spring onions, grated cheese for decoration
Place the bacon in a large pot or pot and cook over medium heat. Reserve the bacon grease.
Add the jalalpenos and onion to the pan and cook until softened, about 3-4 minutes.
Add the fresh garlic and fry for another 30 seconds.
Add the flour and mix until a dough forms.
Pour in half the chicken stock. Beat continuously until well blended.
Add the sliced potatoes. Heat over medium heat and bring the soup to a boil. Cook for about 25-30 minutes or until the potatoes are tender.
Remove the pan from the heat and then add the cream cheese and crumbled cheese. Stir until the cheese melts and combine.
Season with salt and pepper.
Decorate with selected ingredients and serve hot!
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