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Spicy Jalapeno Popper Soup With Grilled Cheese Dippers – Party Appetizer Recipe

Jalapeno popper soup pairs a creamy, gently simmered cheddar and cream cheese soup with crisp bacon and grilled cheese dippers. The sandwiches are cooked until golden brown, then cut into strips for dipping.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 1 minute
Total Time 51 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 6 slices bacon chopped
  • 1 cup yellow onion finely chopped
  • 3 jalapeños stemmed and finely chopped, with seeds retained
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese shredded
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
For the grilled cheese dippers
  • 8 slices sandwich bread
  • 8 ounces Monterey Jack cheese shredded
  • 4 tablespoons unsalted butter softened

Equipment

  • 1 5-quart Dutch oven
  • 1 12-inch skillet

Method
 

Cook the soup
  1. In a 5-quart Dutch oven over medium heat, cook the chopped bacon for 7 to 9 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
  3. Add the onion and jalapeños to the pot and cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the chicken broth, bring the soup to a gentle simmer, and cook for 8 to 10 minutes, stirring often, until slightly thickened.
  7. Reduce the heat to low and whisk in the cream cheese until smooth.
  8. Stir in the heavy cream and cheddar a handful at a time until melted; do not let the soup boil.
  9. Stir in the cooked bacon, salt, and black pepper, and keep the soup warm over low heat while you make the dippers.
Make the dippers
  1. Divide the Monterey Jack among 4 slices of bread and top with the remaining bread slices.
  2. Spread the softened butter over the outside of each sandwich.
  3. In a 12-inch skillet over medium-low heat, cook the sandwiches in batches for 3 to 4 minutes per side, until the bread is golden brown and the cheese is melted.
  4. Rest the sandwiches for 1 minute.
  5. Cut each sandwich into strips and serve with the soup.

Notes

For the smoothest soup, keep the heat low and do not let it boil after adding the dairy. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free sandwich bread.