Creamy Jalapeño Popper Soup in a Crockpot {GF}

Do you love Jalapeño Poppers as much as I do?  Well if you do this Jalapeño Popper Soup is for you!  Creamy Potato soup with hints of heat from roasted Jalapeño’s and Crisp Bacon. Warm and cozy this Creamy Jalapeño Popper Soup in a Crockpot is the perfect addition to a snowy wintery day. You can add more bacon and  roasted jalapeño’s to taste.  I love to add a bit to the top just before serving.

Creamy Jalapeño Popper Soup in a Crockpot

Ingredients for Creamy Jalapeño Popper Soup:

1 Bag Frozen Hash-browns

1/2 Onion, diced

1 Teaspoon Mustard Powder

1 Teaspoon Garlic Powder

1 Jalapeño, blackened and minced (more if you would like to increase the heat)

2 32oz Containers of Chicken Stock

1 8oz Cream Cheese (I used reduced fat)

1/2 lb Bacon, diced and cooked (you can use GF bacon bits if you like instead)

Over a gas stove roast a jalapeño over high flame until it’s blackened.  Remove the jalapeño from the heat and using a paper towel rub the blackened skin off of the pepper.  Slice the jalapeño in half and discard the seeds; then mince the jalapeño (set aside).

Jalapeno

In a large skillet cook the chopped bacon until it’s crisp; then set on a plate lined with paper towel to remove the excess grease.

If you are like me you can cook the bacon, and jalapeño the night before, so you can just pop everything in the crockpot in the morning and let it cook all day.

Creamy Jalapeño Popper Soup in a Crockpot from Sassy Southern Yankee

Next add the frozen hash browns, mustard powder, garlic powder, chicken stock, diced onions, cream cheese, 1/2 of the cooked bacon and 1/2 of the jalapeño.  Cook the Jalapeño Popper Soup on low for 8 hours or high for 4 hours until the potato are soft and creamy.

Creamy Jalapeño Popper Soup from Sassy Southern Yankee

Serve the soup topped with the remaining crispy bacon and roasted jalapeños.  Salt and pepper to taste.

Creamy Jalapeño Popper Soup in a Crockpot
Author: 
Recipe type: Soup
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Creamy Potato soup with hints of heat from roasted Jalapeño's and Crisp Bacon. Warm and cozy this Creamy Jalapeño Popper Soup is the perfect addition to a snowy wintery day.
Ingredients
  • 1 Bag Frozen Hash-browns
  • ½ Onion, diced
  • 1 Teaspoon Mustard Powder
  • 1 Teaspoon Garlic Powder
  • 1 Jalapeño, blackened and minced (more if you would like to increase the heat)
  • 2 32oz Containers of Chicken Stock
  • 1 8oz Cream Cheese (I used reduced fat)
  • ½ lb Bacon, diced and cooked (you can use GF bacon bits if you like instead)
Instructions
  1. Over a gas stove roast a jalapeño over high flame until it's blackened. Remove the jalapeño from the heat and using a paper towel rub the blackened skin off of the pepper. Slice the jalapeño in half and discard the seeds; then mince the jalapeño (set aside).
  2. In a large skillet cook the chopped bacon until it's crisp; then set on a plate lined with paper towel to remove the excess grease.
  3. Add the diced onions to the bacon grease in the skillet and cook until translucent and just starting to caramelize. Remove the cooked onions and toss them in the crock pot. If you are like me you can cook the bacon, onions and jalapeño the night before, so you can just pop everything in the crockpot in the morning and let it cook all day.
  4. Next add the frozen hash browns, mustard powder, garlic powder, chicken stock, cream cheese, ½ of the cooked bacon and ½ of the jalapeño. Cook the Jalapeño Popper Soup on low for 8 hours or high for 4 hours until the potato are soft and creamy.
  5. Serve the soup topped with the remaining crispy bacon and roasted jalapeños. Salt and pepper to taste.

 

2 comments

  1. Joseph says:

    Looks like a very yummy soup. Don’t know if my sister would be able to eat it though since she doesn’t seem to be able to handle spicy food as well as she used to. Since I don’t have a gas stove I could probably just remove the seeds from the pepper, mince it, and cook it for a bit in the skillet. If my sister thinks she can eat this soup then for onion flavor I might be able to use a packet of onion dip/soup mix instead of diced onions.

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