Ingredients
Scale
- 1 lb chopped bacon
- 4–6 diced jalapeño peppers
- 1/2 cup diced onion
- 2 tsp minced garlic
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 Yukon gold potatoes, peeled and chopped
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
Instructions
- Cook bacon in large pot until crispy; drain and set aside, keeping fat in pot.
- Sauté jalapeños, onion, and garlic in bacon fat until softened, ~5 min.
- Sprinkle flour, stir and cook 2 min to form roux.
- Slowly whisk in chicken broth to avoid lumps.
- Add potatoes, bring to boil, then simmer until tender (~15 min).
- Stir in half-and-half and cream cheese until melted and creamy.
- Add shredded cheddar and cooked bacon, stirring until melted; reserve some bacon for garnish.
- Season with salt and pepper. Serve warm, garnished with bacon, green onions, and jalapeño slices.
Notes
- Adjust spice level by using fewer jalapeños or removing seeds.
- Store leftovers in airtight container; reheat gently to preserve creaminess.
- Optional garnish: extra cheese, herbs, or a squeeze of lime for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg