Jalapeño Popper Potato Soup
Whether we like it or not, the Super Bowl is coming. I’m just kidding, calm down. I know I’m part of that weird 2% of Americans that don’t actually like football. Finding that 2% of people to hang out with on Super Bowl Sunday is hard, though. It’s like trying to find friends who don’t want to drink and just want to have good conversations. Where are those people? I think I may need to go on a retreat or something to find more of those people to surround myself with. Or turn to the creepy Craigslist to find support groups for people who hate football and just want to talk about the new restaurant they tried last week. Or the spiritual journey they are on. Is that too much to ask?
Brian was supposed to be out of town this weekend and I was rejoicing since that meant I didn’t have to watch the Super Bowl. But those plans fell through which means he will be here, stressing his ass off as he watches his favorite team. Brian is one of the calmest people I know. He never raises his voice when we get in a fight, he’s always level headed when I’m having some sort of dramatic breakdown…but when the Chiefs are playing, this MF is stressed to no end. It’s so funny to see him hit a pillow or scream at the TV. It’s just so interesting how invested people get in a game. Imagine if all those people in the stadiums or watching from home, screaming at their TV like they know better than the players and coaches, harnessed all that energy and did something with it to change our world. Can you imagine how fantastic this place could be? But instead they spend their Sundays screaming at people that will never hear them nor care. Sports, man. I just don’t get them.
But I do try each year. Just like a food you’ve never enjoyed in the past, it’s worth trying every year to see if your tastebuds have changed. Well I keep trying and my tastebuds for sports have remained intact. You know what sport I don’t mind watching? Rugby. Now those are some fine specimens. But alas, our country loves football and I’ll be stuck with it until I move to a different country. Still trying to figure out where that might be. I think I will rewatch the movie Booksmart on Sunday. Then finish it off with the first season of Ted Lasso. Talk about 2 feel good movies/shows that deserve a rewatch at least once a month.
Did I mention this soup would be great for Super Bowl Sunday? Whoops.
Jalapeño Popper Potato Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- 5 jalapeños
- 1 tablespoon avocado oil
- 16oz frozen cauliflower florets
- 1/2 pound bacon, chopped
- 1/2 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1/2–1 teaspoon salt
- 32oz chicken bone broth
- 4oz almond milk cream cheese, brought to room temperature
- 2 tablespoons heavy cream or coconut cream
- 4 gold potatoes
- fresh chives, chopped
- coarse salt, for garnish
- black pepper, for garnish
- Preheat oven to 425 degrees F. Toss jalapeños in avocado oil and place on a baking sheet. Place in the oven to bake for 10-15 minutes, until charred on the outside.
- Steam cauliflower florets until fork tender.
- While the cauliflower steams, place a pot over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel. Remove excess fat from the pan, leaving behind 2-3 tablespoons of bacon fat. Chop bacon into small pieces.
- Add onion, carrots, and celery to the pot and sauté until the onion becomes translucent, about 8-10 minutes. Add garlic and salt, and cook for another 2-4 minutes. Add broth and cover to bring to a low boil for 10 minutes.
- Use a fork to poke holes in the 4 potatoes. Wet a paper towel and ring it out then wrap the potatoes in the damp paper towel. Place in the microwave to cook on high for 5 minutes. Once cooked through and tender, peel (or don’t, you’re an adult and I trust your judgment) the potatoes and chop into bite size pieces.
- Lastly, peel back the charred skin of the jalapeños and discard. Set one jalapeño aside for garnish later. Now you either keep the seeds or discard them by running the back of a knife through the center of each jalapeño. The seeds are where you will find the heat and spice, and you never really know what you’re going to get, so I kept the seeds for 2 jalapeños and discarded the seeds for the other two, but I’ll leave the spice level up to you. Then chop the jalapeños into small pieces and add to the pot. Add the cauliflower, cream cheese and heavy cream, then use an immersion blender to blend the soup until smooth. Stir the potatoes into the soup then taste to see if the soup needs anymore salt. I found that it did and added about 1/2 teaspoon more!
- Top soup with bacon, a few slices of that solo charred jalapeño, and fresh chives. Then sprinkle a little coarse salt and black pepper on top before serving!
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Oh, Hi! I’m Juli.
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