Jalapeño Popper Soup

 Jalapeño Popper Soup

Ingredients:

• 2 1⁄2 lbs potatoes- Yukon gold or Russets

• 8 oz cream cheese at room temperature

• 6 fresh jalapeno peppers 

• 2 c shredded cheddar at room temperature

• 1 lb uncooked bacon, diced 

• 1⁄2 cup flour

• Kosher salt to taste

• 1⁄2 tsp garlic powder 

• Fresh ground pepper to taste

• 32 oz. Chicken broth 

• Cayenne pepper to taste

• 6 cups milk or half and half

Instructions:

1. Peel and dice potatoes into 1⁄2 inch pieces. Deseed and dice jalapeños.

2. In a large pot, add the bacon and cook over medium heat until browned. Do not drain fat.

3. Add jalapenos and cook 3-4 minutes until tender.

4. Evenly sprinkle flour and garlic powder and stir to coat evenly. This creates a roux so the soup thickens properly.

5. Slowly add broth, whisking constantly. Then add milk, still whisking constantly.

6. Add potatoes and boil for about 10 minutes until fork-tender.

7. Turn off the heat. Add cream cheese and shredded cheddar cheese, stirring until melted and combined.

8. Taste and add seasonings as desired. Garnish with additional jalapeños, bacon, or cheese.

9. Soup will keep airtight in the fridge for up to one week. Reheat gently, taking care not to overheat.

Note: One 4-oz can of diced green chiles can be substituted for a slightly milder soup.

Comments

Post a Comment

Popular posts from this blog

Chile Relleno Casserole

Chile Relleno Casserole Ingredients: • 4 – 4 oz cans of Ortega California chiles • 1 lb cheddar cheese • 1 lb of jack cheese • 4 eggs, divided • 1 pt. half-and-half • 1 can of chili salsa Instructions: Preheat the oven to 350°F. 1. Remove the chili seeds and flatten to cover the bottom of a 13” x 9” glass baking dish.  2. Cover with cheddar cheese, then chiles, then jack cheese.  3. Add 3 tbsp flour to the egg yolks. Add half-and-half, salt, and pepper. Beat until mixed.  4. Beat the egg whites and mix them with the yolks. Pour over cheese mixture.  5. Bake at 350° for 45 minutes.  6. Then, pour a can of chili salsa over the top and bake for another 30 minutes. (Not necessary to add the whole can, depending on how hot you like it.)
Read more

Pineapple Coconut Delight

Pineapple Coconut Delight Cake Ingredients: • 2 c flour • 1 tsp baking soda • 2 eggs • 2 c sugar • 1 tsp vanilla • 1 20-oz can crushed pineapple with juice Topping Ingredients: • 1⁄2 c butter • 1 c sugar • 3⁄4 c evaporated milk • 1 tsp vanilla • 1 c chopped pecans • 1 c coconut Instructions: 1. Preheat oven to 350°. Grease and flour a 9”x13” pan. 2. Mix cake ingredients together in a large bowl. Pour into the pan and bake for 40-45 minutes. 3. While the cake is baking, make the topping. Melt butter in a small saucepan. Add sugar, evaporated milk, and vanilla, mixing constantly to a boil. Add pecans and coconut. 4. When the cake is ready, remove it from the oven and poke small holes on top while the cake is still hot. 5. Pour the warm topping over the cake and cool. Enjoy alone or with a scoop of ice cream.
Read more

SLOW COOKER CRACK CHICKEN

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 
Read more