Ingredients
Scale
- 6 cups diced potatoes
- 1 cup diced jalapenos
- 1 cup turkey bacon, cooked and crumbled
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced jalapenos and sauté for 3-4 minutes.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Stir in garlic powder, onion powder, salt, and pepper.
- Using an immersion blender, blend the soup until creamy.
- Stir in the cream cheese and shredded cheddar cheese until melted and well combined.
- Top the soup with crumbled turkey bacon before serving.
Notes
- For a spicier kick, keep the seeds in the jalapenos.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Jalapeno Popper Potato Soup, Turkey Bacon Soup, Comfort Food