Jalapeno Popper Loaded Potato Soup

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off!




This decadent soup is so amazing I can’t even begin to describe it. There is just so much going on here. It’s rich and creamy with a nice kick of spice, but not so spicy that it punches you in the face with heat. The cream cheese really mellows out the spiciness. With all the different flavors and textures, every spoonful is just a little bit different. I have included some ideas for garnishing the soup. I think that crunchy corn chips would add a great texture. Also, if you find this soup too spicy, a dollop of sour cream will really soften the spiciness.


  • Remove the seeds and ribs for less heat. I chose to remove them as the Jalapenos that we have been buying have been extremely spicy. You could also use fewer jalapenos for less heat. If you like really spicy foods, use extra peppers. You could also add hot sauce.
  • Make sure the cream cheese is room temperature so that it melts into the soup.


Jalapeno Popper Loaded Potato Soup

Recipe Source: Vintage Vibes

  • 4 strips of bacon, diced
  • 4 fresh jalapeno peppers, seeded and diced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons flour
  • 3 cups chicken stock
  • 2 cups milk or half and half
  • 2 teaspoons chicken bouillon
  • 2 cups diced, peeled russet potato ( about 1 large)
  • 4 ounces diced low-fat cream cheese ( room temperature)
  • 1 cup grated sharp cheddar cheese, plus extra for garnishing
  • 2 green onions, sliced thinly
  • Garnishes: grated cheese, sour cream, cooked bacon bits, sliced pickled jalapeno, corn chips
  • Sea Salt and pepper to taste


  • Gently heat the milk and chicken stock over low heat until hot but not boiling.
  • In a large heavy-bottomed pot, cook bacon over medium heat until crispy. With a slotted spoon, remove bacon to a paper towel-lined bowl. Leave about 2 Tablespoons of rendered bacon drippings in the pot.
  • Saute onion, red pepper, and jalapeno peppers about 5 minutes or until softened. Add garlic and cook for another minute.
  • Sprinkle flour over vegetables. Cook for 2 minutes, while stirring. ( The roux should be the consistency of wet sand if it seems too dry add another Tablespoon of bacon drippings or butter to the pot).
  • Whisk in hot chicken stock and milk, stirring well to ensure there aren’t any lumps. Add the potatoes to the pot and bring to a gentle simmer. Cover and reduce heat to low. Stir once or twice during the cooking process.
  • Cook until potatoes are tender, about 20 minutes.
  • Whisk in cream cheese, stir until the cream cheese completely melts. Over low heat, slowly stir in the cheddar cheese until the cheese melts. Stir in reserved bacon and green onions. Serve hot. Top with garnishes. Yields: 6 servings

Other recipes that you might like:

Broccoli Cheddar Soup

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spicy Thai Noodle Salad with Peanut Dressing

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

One-Pan Mediterranean Chicken Pasta



Chicken and Bacon Corn Chowder

I am a firm believer that a cozy, delicious bowl of soup is the ultimate comfort food! This hearty soup is loaded with fresh veggies and is packed with flavor. I love the combination of spicy jalapeño with the sweet corn, but if you are not a fan of spicy food, you can omit it. It will still be delicious. I have kept it on the lighter side by using a cornstarch slurry to thicken instead of a traditional roux, which is a mix of butter and flour. A cornstarch slurry also happens to be an excellent way to keep it gluten-free if needed. Just make sure your other ingredients are also gluten-free.

Chicken and Bacon Corn Chowder

Recipe source: Vintage Vibes

  • 4 slices  bacon, chopped
  • 1 onion, diced
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1- 2 jalapeno peppers, chopped, remove seeds for less heat
  • 2 cups corn 
  • 2 cups diced, peeled potato
  • 4 cups chicken stock
  • 2 cups milk or half and half
  • 1 bay leaf
  • 1 tsp. fresh thyme leaves
  • 2 1/2 cups diced or shredded cooked chicken
  • 2 Tbsp. Cornstarch mixed with 3 Tbsp. cold water
  • salt and pepper to taste
  • hot sauce to taste

    Garnish: green onions, sour cream, reserved bacon


Gently heat the milk or half and half and chicken stock over low heat until hot but not boiling. 

In a large pot, cook bacon until it is crispy. Remove bacon and drain on paper towels. Reserve for garnishing. Saute onion, celery, and peppers in the bacon fat until softened. Add corn, potatoes, stock, milk, and seasonings. Bring to a simmer, cover, and cook at a low temperature until vegetables are tender about 20 minutes. Add chicken to the pot. Bring to a gentle boil and stir in cornstarch mixture. Cook, continually stirring until soup is thickened. Remove bay leaf. Adjust seasonings to taste. Garnish each serving with reserved bacon, sour cream, and chopped green onions or chives.

Tags: Soup, Chicken, Bacon, Corn, Chowder, Spicy, Jalapeño Peppers, Lunch, Dinner, Easy


Spaghetti Carbonara with Roasted Cauliflower

Spaghetti  Carbonara is a classic pasta dish that requires only a few essential ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.



There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino, and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower, and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese, as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: Vintage Vibes

Serves 2


  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with a slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl, whisk eggs, Parmesan, and a splash of the pasta water. Off the heat, toss the pasta with the egg mixture, stirring together until the sauce is creamy. Add the cauliflower, bacon/onion mixture, and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.