Creamy Jalapeño Popper Soup in a Crockpot
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.
  • 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)
  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.
Recipe by Sassy Southern Yankee at