Description
This velvety soup marries tangy cream cheese and sharp cheddar with smoky bacon bits and fiery jalapeno slices. Each spoonful balances creamy richness and spicy heat, perfect for a chilly evening or a bold starter.
Ingredients
- 4 slices bacon
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic
- 4 jalapenos
- 4 ounces cream cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- salt to taste
- pepper to taste
Instructions
- Cook bacon in a large pot over medium heat until crisp, then remove and crumble, leaving the bacon fat in the pot.
- Add olive oil to the pot, then sauté chopped onion, minced garlic, and sliced jalapenos until softened.
- Pour in chicken broth and bring the mixture to a gentle simmer.
- Stir in cream cheese, heavy cream, and milk until the cream cheese is fully melted and the soup is smooth.
- Gradually add shredded cheddar cheese, stirring until it is completely melted and the soup is creamy.
- Season with salt and pepper, adjusting to taste.
- Serve hot, topped with crumbled bacon.
Notes
- Adjust the number of jalapenos based on desired spice level.
- Substitute low-fat dairy products for a lighter version.
- The soup will thicken as it cools; thin with extra broth or milk if needed.
- Garnish with extra cheddar, chopped scallions, or a dollop of sour cream.