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

• 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

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.

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

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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The BEST Potato Jalapeño Cheese Soup with Sausage & Bacon

Big Poppa

Rated 5.0 stars by 1 users

Category

Main Dish, Soup

Cuisine

American, Comfort Food

Servings

6-8

Prep Time

20 minutes

Cook Time

1 hour

Creamy potato jalapeño cheese soup loaded with sausage, apple-smoked bacon, and bold seasoning for the ultimate comfort food.

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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)

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

  Add To Cart

• Big Poppa’s Jallelujah Lime Seasoning

  Add To Cart

Tools & Gear

• Large skillet or Dutch oven

• Slotted spoon

• Immersion blender

• Ladle

• Food Gloves

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Directions

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

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

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

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

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

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

7. Stir in:

   Reserved sausage

   Most of the bacon

   Extra fresh jalapeño (to taste)

   Simmer another 15 minutes.

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

Recipe Video

Recipe Note

Serving Ideas

• Serve with crusty bread or grilled cheese
• Top with extra bacon and jalapeño slices
• Great as a main dish or hearty starter