Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

6 slices Bacon, chopped

1 small Onion, finely diced

4-5 pieces Fresh jalapeños, diced (seeds removed for less heat)

3 cloves Garlic, minced

4 cups Chicken broth

1 8 oz Cream cheese, softened and cubed

1 cup Heavy cream

2 cups Shredded cheddar cheese

1/2 teaspoon Smoked paprika

Salt and pepper, to taste

2 tablespoons Fresh chives or green onions (for garnish)

8 slices Bread (sourdough or your favorite)

2 cups Shredded cheddar or a cheese blend

4 tablespoons Butter, softened

Directions

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.

Add the finely diced onion and diced jalapeños to the pot. Sauté for 3-5 minutes, until softened but not browned. Stir in minced garlic and cook for 1 minute, until fragrant.

Pour in the chicken broth and stir, scraping up any brown bits from the bottom. Bring to a simmer.

Add the cubed cream cheese, stirring until mostly melted and smooth. Pour in the heavy cream, shredded cheddar, and smoked paprika. Stir continuously until all cheese is melted and the soup is smooth.

Season with salt and pepper to taste. Simmer uncovered for 10-15 minutes, stirring occasionally, until thickened and creamy.

While the soup simmers, make the grilled cheese dippers. Butter one side of each bread slice. Sandwich shredded cheddar between two slices, buttered sides out.

Heat a skillet or griddle over medium heat. Cook each sandwich for 2-3 minutes per side, until the bread is golden and the cheese is melted. Let cool slightly, then slice each into strips for dipping.

Ladle the hot soup into bowls. Top each bowl with crispy bacon bits and chopped chives or green onions. Serve immediately with grilled cheese dippers on the side.