This creamy, bold soup is a flavor-packed bowl of warmth, featuring HORMEL® Real Bacon Bits, buttery Yukon Gold potatoes, and a kick of heat from fresh jalapeños. Cream cheese adds richness, while shredded cheddar melts in for a luscious, cheesy base. Topped with extra bacon bits and sliced jalapeños, this soup is the perfect balance of smoky, spicy, and indulgent—ideal for cozy nights in, or wowing guests at your holiday table.
Ingredients
| 2 | tablespoons olive oil |
| 6 | jalapeno peppers, seeded and diced |
| ½ | cup chopped onion |
| 2 | teaspoons garlic, minced |
| ½ | cup flour |
| 6 | cups chicken broth |
| 3 | cups half & half |
| 6 | medium Yukon gold potatoes, peeled and chopped into 1 inch-pieces (about 6 cups) |
| 8 | ounces cream cheese, cut into pieces |
| 2 | cups shredded cheddar cheese |
| 1 | (3-ounce) jar HORMEL® Real Bacon Bits |
| Salt and pepper, to taste | |
| Suggested Toppings: sliced jalapenos, additional HORMEL® Real Bacon Bits and sliced green onion |
Directions
In large saucepan or Dutch oven over medium-high heat, heat oil. Add jalapenos and onions. Cook 3 to 4 minutes, or until tender. Stir garlic. Add flour, stirring to create a paste.
Pour in chicken broth and half & half. Whisk until combined. Bring to boil. Reduce heat to simmer. Simmer 20 to 30 minutes, stirring occasionally, until potatoes are tender.
Remove from heat. Add cream cheese, shredded cheese and bacon. Stir until cheese is melted and combined.
Season with salt and pepper to taste.
Serve garnished with Suggested Toppings.
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