Jalapeno Popper Bacon and Bean Soup

Jalapeno Popper Bacon and Bean Soup

A creamy bean and bacon soup done jalapeno popper style with cream cheese and cheddar along with jalapenos!

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ingredients

For the soup:

• 1 pound bacon, cut into 1/2 inch slices
• 1 onion, diced
• 2 carrots carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, chopped
• 6 cups ham broth or chicken broth or chicken stock
• 1 pound (~2 cups) dried white beans (such as navy), soaked in water overnight
• 1/4 cup jalapenos (pickled or fresh), sliced or diced
• salt and pepper to taste

For the cheese sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup milk
• 4 ounces cream cheese, room temperature
• 2 cups cheddar cheese, shredded

directions

For the soup:

1. Cook the bacon in a large sauce pan before setting it aside on paper towels and drain all but 2 tablespoons of the bacon grease form the pan.
2. Add the onions, carrots and celery and cook over medium-high heat until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth, beans and half of the bacon, bring to a boil , reduce the heat and simmer until the beans are tender, about 1-2 hours.
5. Optionally puree some or all of the beans, add the cheese sauce, jalapenos and remaining bacon before seasoning with salt and pepper to taste and serving!

For the cheese sauce:

6. Heat the butter in a small sauce pan over medium heat until it starts to foam.
7. Sprinkle in the flour and cook, mixing, until it turns a light golden brown, about 1-2 minutes.
8. Add the milk and simmer until it thickens, about 2-3 minutes.
9. Add the cheese and cook until it melts into the sauce before pouring into the soup.

Nutrition Facts: Calories 506, Fat 53g (Saturated 23g, Trans 0.7g), Cholesterol 120mg, Sodium 881mg, Carbs 10g (Fiber 1g, Sugars 4g), Protein 21g

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