Description
A creamy and flavorful soup that captures the essence of jalapeno poppers, with a spicy kick from jalapenos, richness from cream cheese, and a cheesy finish.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2-3 jalapenos, seeded and minced (adjust to spice preference)
- 4 cups chicken broth
- 1 cup milk
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: cooked bacon bits, sour cream, chopped chives, extra shredded cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and minced jalapenos and cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and milk. Bring to a simmer, then reduce heat and let it gently cook for 10 minutes.
- Reduce heat to low. Add the softened cream cheese, stirring until it’s completely melted and incorporated into the soup.
- Stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like bacon bits, sour cream, chives, or extra cheese.
Notes
- For a milder soup, remove all seeds and membranes from the jalapenos. For extra heat, leave some in.
- You can substitute regular pork sausage for breakfast sausage if desired.
- For a thicker soup, you can use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end, simmering until thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American