Creamy Jalapeño Potato Cheddar Soup
This Creamy Jalapeño Potato Cheddar Soup is packed with tender potatoes, fresh broccoli, crispy bacon, sharp cheddar cheese, and a hint of spicy jalapeño in a rich seasoned cream broth. This hearty one-pot comfort food recipe is warm, cheesy, bold, and perfect for cozy family dinners and cold weather meals.
Equipment
- Large heavy-bottomed pot or Dutch oven (for even cooking and rich flavor development)
- Cutting board and sharp chef’s knife (for chopping potatoes, broccoli, onions, and jalapeño)
- Wooden spoon or heat-safe spatula (for stirring and making the roux)
- Measuring cups and spoons (for accurate seasoning and liquid measurements)
- Whisk (to smoothly incorporate chicken stock into the roux)
- Blender or immersion blender (for creamy, restaurant-style soup texture)
- Ladle (for easy serving)
- Baking sheet (optional, for bacon preparation if oven-cooking)
- Paper towels (for draining crispy bacon)
- Soup bowls (oven-safe if desired for serving with toppings)
Ingredients
Main Ingredients
- 6 potatoes yellow or Yukon Gold - peeled and diced
- 2 onion small or 1 large yellow onion diced
- 1 jalapeño finely chopped
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 5 cups chicken stock
- 2 cups heavy cream
- 1 broccoli chopped
- 7-8 slices bacon cooked and crumbled
- ½ lb cheddar cheese shredded
Seasonings
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper adjust to taste
- 1 tbsp paprika
- ½ tbsp dried oregano
- ½ tbsp dried parsley
- Salt and black pepper to taste
Garnishes
- Sour cream
- Chives
- Extra shredded cheddar cheese
- Reserved crumbled bacon
Instructions
Cook the Bacon
- In a large pot over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside. Leave a small amount of bacon grease in the pot for extra flavor.
Sauté the Aromatics
- Add the butter to the pot. Stir in the onions and jalapeño, cooking for 3–4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Make the Roux
- Sprinkle in the flour and stir constantly for 1–2 minutes to remove the raw flour taste.
Simmer the Soup
- Slowly whisk in the chicken stock until smooth and lump-free. Add the potatoes, garlic powder, onion powder, cayenne pepper, paprika, oregano, parsley, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Add the Broccoli
- Stir in the chopped broccoli and cook for another 5–7 minutes until tender.
Blend the Soup
- Carefully transfer the soup to a blender and pulse until smooth. For a chunkier soup, blend only half and leave the remaining soup as is.
Add Cream, Cheese & Bacon
- Return the soup to the pot. Stir in the heavy cream and heat until warmed through. Add the shredded cheddar cheese and most of the crumbled bacon, stirring until melted and creamy.
Serve & Garnish
- Ladle into bowls and garnish with sour cream, extra cheddar cheese, chives, and the remaining bacon. Serve hot and enjoy.
For the creamiest, most flavorful broccoli potato soup, blend only half the soup and leave the rest chunky. This gives you a rich, velvety base while still keeping hearty bites of potatoes, broccoli, and crispy bacon—perfect for that restaurant-style texture at home.
Notes
- Creamy Broccoli Potato Soup texture tip: Blend only half the soup for the perfect balance of creamy, velvety broth and hearty chunks of potato, broccoli, and bacon.
- Best potatoes for soup: Yukon Gold potatoes are ideal for a rich, buttery texture and naturally creamy consistency in homemade soups.
- Cheese melting tip: Always use freshly shredded cheddar cheese for the smoothest melt and boldest cheesy flavor. Avoid pre-shredded cheese for best results.
- Jalapeño flavor balance: The jalapeño adds a subtle spicy kick—remove seeds for a milder soup or add extra for a spicier broccoli cheddar potato soup.
- Thickening tip: Let the soup simmer uncovered a few extra minutes if you prefer a thicker, heartier consistency.
- Bacon flavor boost: Reserve crispy bacon to add at the end to maintain crunch and enhance smoky flavor in every bite.
- Make it extra creamy: Add an extra splash of heavy cream or a small amount of cream cheese for a richer, restaurant-style soup.
- Flavor depth tip: Cooking onions slowly until soft and fragrant creates a deeper, more savory base for the soup.
- Seasoning control: Adjust cayenne pepper and jalapeño levels to customize heat for a mild or spicy comfort food soup.
- Best serving tip: Serve hot with crusty bread, garlic toast, or a fresh salad for a complete and satisfying meal.
Nutrition
Calories: 882kcalCarbohydrates: 65gProtein: 28gFat: 59gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 160mgSodium: 818mgPotassium: 1729mgFiber: 9gSugar: 11gVitamin A: 3281IUVitamin C: 138mgCalcium: 426mgIron: 4mg
Tried this recipe?Let us know how it was!