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Jalapeño Popper Potato Soup

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5 from 4 reviews

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Steam cauliflower florets until fork tender.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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!

Find it online: https://paleomg.com/jalapeno-popper-potato-soup/