Equipment and Tools I Use for this Recipe

jalepeno cheddar potato soup with bacon

Creamy Jalepeno Cheddar Potato Soup (No Blender)

Potato soup made with sharp cheddar, jalepeno peppers and bacon.
Course Appetizer, Main Course, Soup
Cuisine American, Canadian
Keyword bacon, cheddar, cheese, creamy, jalepeno, potatoes, Soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 servings


  • ½ pound bacon uncooked, thinly sliced
  • 1 large onion diced
  • 2 cloves garlic minced
  • 3 jalepeno peppers diced, plus more sliced for garnish
  • 4 cups russet potatoes cut into small cubes
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 2 cups old cheddar cheese freshly shredded
  • salt and pepper to taste
  • Optional garnish: green onion or chives sliced


  • In a large stock pot, cook bacon on medium heat until crispy throughout. Set bacon aside and reserve 2 tablespoons of bacon fat in the pot.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Add jalepeno peppers, potatoes and chicken broth and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes, stirring occasionally. The potatoes will soften and begin to break down as the soup simmers.
  • Using a potato masher or the back of a wooden spoon, mash the potatoes in the the soup until you have your desired consistency. There will still be some potato clumps since we aren't using a blender here, but the more you break the potatoes down the smaller they will be.
  • Add heavy cream and cheddar cheese. Stir until the cheese has melted. Add ¾ of the cooked bacon and salt and pepper to taste.
  • Divide soup into bowls and top with the remaining bacon, jalepeno slices and green onions/chives.

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