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.
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.
What You’ll Need
Main Ingredients
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3–4 beer brats or pork sausages
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1 lb apple-smoked bacon
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2–3 lbs potatoes, diced
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1 onion, diced
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1–2 jalapeños, diced (plus more for finishing)
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4 cloves garlic
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48 oz chicken bone broth
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~⅓ cup heavy cream
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1–1½ cups Mexican four-cheese blend
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Avocado oil (as needed)
Seasonings
Tools & Gear
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Large skillet or Dutch oven
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Slotted spoon
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Immersion blender
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Ladle
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:
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Reserved sausage
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Most of the bacon
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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.
Serving Ideas
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Serve with crusty bread or grilled cheese
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Top with extra bacon and jalapeño slices
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Great as a main dish or hearty starter
Shop Rubs & Sauces
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.
Watch the Cook
The BEST Potato Soup Recipe
https://youtu.be/rcaplARgBqc?si=sgeluuTuQGCGh0ea
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