Ingredients
Scale
- 6 slices thick-cut turkey bacon, diced
- 1 small yellow onion, diced
- 5 fresh jalapeños, seeded and diced (plus 1 extra for garnish)
- 4 cups chicken or vegetable broth
- 8 ounces cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup heavy cream
- 1 loaf artisan bread (for dippers)
Instructions
- Step 1: In a large pot or Dutch oven, cook the diced beef bacon until crisp. Remove the beef bacon with a slotted spoon and reserve for garnish. Drain off most of the fat, leaving about 1 tablespoon. Add the diced onion and jalapeños (reserving the extra jalapeño slices) and sauté for 5-7 minutes until the onions are translucent and the peppers are tender.
- Step 2: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat and stir in the cubed cream cheese until fully melted and incorporated. Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until it reaches a smooth consistency.
- Step 3: Return the blended soup to the pot over low heat. Stir in the heavy cream and then gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is thickened. Taste and season with salt and pepper as needed. Keep the soup warm.
- Step 4: Prepare the dippers by buttering the outsides of the bread slices and filling them generously with cheese (such as Monterey Jack or Cheddar). Grill the sandwiches in a skillet or on a griddle until golden brown and the cheese is melted. Slice the grilled cheese sandwiches into strips (dippers) just before serving.
- Step 5: Ladle the hot soup into bowls. Garnish each serving with reserved crispy beef bacon pieces and thinly sliced fresh jalapeños. Serve immediately with the grilled cheese dippers on the side for dunking.
Notes
- Store leftover soup tightly covered in the refrigerator for up to 3 days, whisking vigorously during reheating to easily restore the creamy texture if any slight separation occurs.
- Reheat the high-dairy soup gently over low heat, stirring often, or use a microwave at 50% power to prevent the cheese from scorching or breaking the emulsion.
- For an extra element of texture and coolness, serve the bowls topped with a dollop of sour cream or a sprinkle of crushed tortilla chips alongside the hearty grilled cheese dippers.
- Always use freshly shredded sharp cheddar for this recipe, as the anti-caking agents in pre-shredded cheese can cause the final soup texture to feel grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American