Description
A creamy, smoky soup with a spicy kick, paired with cheesy grilled cheese dippers for the ultimate comfort food experience.
Ingredients
- 4 strips of bacon
- 1 onion, chopped
- 2–3 jalapeños, diced (seeds removed for less heat)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, room temperature
- 1 cup milk (whole milk preferred)
- 2 cups shredded cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
- Butter, for grilling
- Sturdy bread for grilling (sourdough or country loaf)
Instructions
- Heat a large pot over medium. Cook the bacon until crispy and drain on paper towels, reserving 1-2 tablespoons of bacon fat.
- Add chopped onion to the pot with bacon fat and sauté until translucent, about 4–5 minutes. Stir in garlic and cook for 30–60 seconds.
- Add diced jalapeños and cook 1–2 minutes.
- Pour in chicken broth and bring to a gentle simmer for 5 minutes.
- Add cream cheese in cubes, stirring until melted and smooth.
- Reduce heat to low, add milk, and stir in cheddar gradually until melted.
- Season with salt and pepper, then stir in crispy bacon bits.
- In a separate pan, butter one side of each bread slice, assemble sandwiches with cheese, and grill until golden. Cut into strips.
- Ladle soup into bowls, garnish with bacon, and serve with grilled cheese dippers.
Notes
For a vegetarian option, replace bacon with smoked paprika and use vegetable broth. Can be frozen for up to 2 months without grilled cheese.