Potato Jalapeno Popper Soup with Bacon

Name: Potato Jalapeno Popper Soup with Bacon
Total time: 40 Minutes
Yield: 4 - 6
Ingredients: ; 1 package Hatfield Hardwood Smoked Bacon , chopped into ½ inch pieces; 2 Jalapeno peppers, deseeded and chopped; 4 cups low- sodium chicken broth; 6 Yukon gold potatoes, cleaned, peeled and diced; 1 pack (8oz) cream cheese; 2 cups shredded cheddar cheese; 1 bunch scallions, chopped; Salt and pepper, to taste; 

40 Minutes

4 - 6 servings

Potato Jalapeno Popper Soup with Bacon

40 Minutes | 4 - 6 servings

Ingredients:

1 package Hatfield Hardwood Smoked Bacon, chopped into ½ inch pieces
2 Jalapeno peppers, deseeded and chopped
4 cups low- sodium chicken broth
6 Yukon gold potatoes, cleaned, peeled and diced
1 pack (8oz) cream cheese
2 cups shredded cheddar cheese
1 bunch scallions, chopped
Salt and pepper, to taste

Preparation:

In a large pot, add the chopped bacon, cook until slightly crisp over medium heat. Remove the bacon and set aside.
Add the jalapenos and cook for 1-2 minutes, add the potatoes and stock. Cook the potatoes for 20-25 minutes until tender.
Once the potatoes are tender, remove from heat, add the cream cheese and shredded cheese. Stir until combined and cheeses are melted. Add ½ of the cooked bacon, salt and pepper, to taste.
Serve and top with additional bacon and scallions.

Recipe created by Hatfield’s executive chef, Chef Jen.