Jalapeno Popper Soup
Servings: 4 bowls
Ingredients
- 2 jalapenos diced I don't remove seeds
- 1/4 cup diced onion
- 6 slices bacon cut into small pieces
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk
- 1-2 tablespoon chicken flavor/Boullion
- 8 oz beer I used Coors Light
- 1 1/2 cups cheddar I used Kerrygold Dubliner it has a rich creamy flavor
- 2 scallions diced
- 4 oz cream cheese
Instructions
- In 4 quart saucepan over medium heat saute onion and jalapeno, and bacon.
- If you are using uncooked bacon, cook until bacon is crispy and fully cooked.
- Add butter, then flour.
- Slowly pour in beer and then add milk and chicken flavor and cream cheese.
- Bring to a low simmer (tiny bubbles, not a rolling boil) then add in cheese and whisk or stir until smooth and creamy. Add in scallions.
- Serve with crusty bread, top bowls with more bacon, scallions, and extra cheese!
- Hot pretzels are great with this soup too.