Creamy, cheesy potato soup infused with jalapeño popper flavors – rich, comforting, and slightly spicy with crispy toppings.

Scale

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups chicken broth (or vegetable broth)

3 large russet potatoes, peeled and diced

1 cup whole milk

½ cup heavy cream

Salt and freshly ground black pepper, to taste

2–3 fresh jalapeños, deseeded and finely diced

4 ounces cream cheese, softened

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

4 slices crispy turkey crumble, cooked and crumbled

¼ cup fresh chives, chopped

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.

2. Add garlic and diced jalapeños, cook for 2 minutes until fragrant.

3. Pour in chicken broth and add diced potatoes. Bring to a boil, then simmer 15-20 minutes until potatoes are fork-tender.

4. Remove from heat and blend the soup with an immersion blender (or in batches in a regular blender) until smooth.

5. Return to low heat. Stir in milk, heavy cream, cream cheese, cheddar, and Monterey Jack until melted and creamy.

6. Season with salt and pepper. Serve hot, garnished with crispy turkey crumble and fresh chives.

Add smoked paprika for a smoky flavor.

Stir in extra cheese for extra richness.

Increase spice with hot sauce or by leaving jalapeño seeds.

Make vegetarian by using vegetable broth and omitting turkey crumble.

Add cooked chicken, sausage, or beans for extra protein.

Keywords: jalapeño popper, potato soup, comfort food, cheesy soup, spicy soup, cozy dinner