The BEST Potato Soup Recipe | Jalapeño Cheese Soup with Sausage & Bacon

This one started as “just soup” and turned into a full-blown winter classic. Big Poppa’s Potato Jalapeño Cheese Soup is loaded with sausage, apple-smoked bacon, tender potatoes, and just enough jalapeño heat to keep things interesting. Creamy, savory, smoky — and cooked in stages so every ingredient earns its place.

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Why This Recipe Rocks

This isn’t dump-it-all-in soup. We build flavor layer by layer — browning sausage, crisping bacon, frying potatoes in bacon fat, then blending it all into a creamy, slightly chunky masterpiece.

The jalapeño brings flavor without blowing your head off, the cheese gives it body, and the finishing hit of Jallelujah Lime Seasoning adds a subtle pop that wakes everything up. This is comfort food with intention.

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What You’ll Need

Main Ingredients

• 3–4 beer brats or pork sausages

• 1 lb apple-smoked bacon

• 2–3 lbs potatoes, diced

• 1 onion, diced

• 1–2 jalapeños, diced (plus more for finishing)

• 4 cloves garlic

• 48 oz chicken bone broth

• ~⅓ cup heavy cream

• 1–1½ cups Mexican four-cheese blend

• Avocado oil (as needed)

Seasonings

• Big Poppa’s Little Louie’s Garlic Pepper Seasoning

• Big Poppa’s Jallelujah Lime Seasoning

Tools & Gear

• Large skillet or Dutch oven

• Slotted spoon

• Immersion blender

• Ladle

• Lifeguard Nitrile Food Gloves

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Step-by-Step: Potato Jalapeño Cheese Soup

Step 1: Brown the Sausage

Brown sausage in a skillet, breaking it into bite-size pieces. Once cooked through, remove and set aside. Drain most of the fat.

Step 2: Cook the Bacon

Add bacon to the pan and cook until crisp. Remove, chop, and reserve. Leave about ⅓ of the bacon fat in the pan.

Step 3: Fry the Potatoes

Add potatoes to the bacon fat with a splash of avocado oil. Season with Little Louie’s Garlic Pepper and cook until lightly golden.

Step 4: Add Jalapeños & Onion

Stir in diced jalapeños and onion. Cook until onions are translucent and everything smells unreal.

Step 5: Simmer

Add chicken bone broth and garlic. Bring to a boil, then reduce heat, cover, and simmer about 20 minutes until potatoes are tender.

Step 6: Blend

Use an immersion blender to partially puree the soup. Leave some potato chunks for texture — creamy, not baby food.

Step 7: Build It Back

Stir in:

• Reserved sausage

• Most of the bacon

• Extra fresh jalapeño (to taste)

Simmer another 15 minutes.

Step 8: Finish

Stir in cream and cheese until melted and smooth. Finish with a light dusting of Jallelujah Lime Seasoning from up high. Taste and adjust.

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Serving Ideas

• Serve with crusty bread or grilled cheese

• Top with extra bacon and jalapeño slices

• Great as a main dish or hearty starter

 

Shop Rubs & Sauces

 

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FAQ

What temp should I cook this to?

This soup is done when the potatoes are tender and the soup is hot throughout — no internal temp needed.

How do I know when it’s done?

If it’s thick, creamy, and coats the spoon with a few potato chunks left — you’re there.

Can I make this spicier or milder?

Absolutely. Add more jalapeño for heat or back it off for a milder bowl.

How should I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

Can this be frozen?

Yes. Freeze without toppings for up to 2 months. Reheat gently and stir well.

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Watch the Cook

The BEST Potato Soup Recipe
https://youtu.be/rcaplARgBqc?si=sgeluuTuQGCGh0ea

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