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Ingredients (Serves ~4–6)
For the Soup:
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6 slices bacon, chopped into small pieces I Am Homesteader+1
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1 small onion, finely diced Recipes Fiber+1
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4–5 fresh jalapeño peppers, diced (remove seeds if you prefer milder heat) Recipes Fiber+1
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3 cloves garlic, minced Recipes Fiber+1
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4 cups chicken broth Recipes Fiber+1
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1 block (8 oz) cream cheese, softened and cubed Recipes Fiber+1
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1 cup heavy cream (or half‑and‑half) — for a rich, creamy texture Recipes Fiber+1
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2 cups shredded cheddar cheese (or more, to your taste) Recipes Fiber+1
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½ teaspoon smoked paprika (optional — adds a warm, smoky undertone) Recipes Fiber+1
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Salt & black pepper, to taste Recipes Fiber+1
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Optional garnishes: chopped green onions or chives, sliced jalapeños, extra crispy bacon bits I Am Homesteader+1
For the Grilled Cheese Dippers:
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8 slices of sturdy bread (sourdough, country white, or your favorite) Recipes Fiber+1
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2 cups shredded cheddar or a cheese blend (for melting) Recipes Fiber+1
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4 tablespoons butter, softened — for toasting the bread golden and crisp Recipes Fiber+1
Instructions
1. Cook the Bacon & Saute Aromatics
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In a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy — about 8–10 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1–2 tablespoons of bacon fat in the pot. I Am Homesteader+1
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In the reserved bacon fat, add the diced onion and jalapeños. Sauté until softened, about 3–5 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant. Recipes Fiber+1
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