Description

Is there anything better than dunking a crispy grilled cheese into a creamy soup? This twist takes that nostalgic combo and turns it up a notch — smoky bacon, tangy cream cheese, spicy jalapeños, and melty cheddar in a velvety bowl of heaven. Pair it with buttery, parmesan-crusted grilled cheese dippers, and you’ve got the ultimate cozy meal!

Ingredients

Scale

For the Soup:

6 slices bacon, chopped
1 small onion, diced
4–5 jalapeños, seeded & finely chopped
3 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
8 oz cream cheese, cubed and softened
1 cup heavy cream (or half-and-half)
2 cups shredded sharp cheddar cheese
½ tsp smoked paprika
Salt & black pepper, to taste
Fresh chives or green onions, for garnish

For the Grilled Cheese Dippers:

12 slices hearty bread (sourdough or rustic loaf)
6 tbsp unsalted butter, softened
3 cups shredded cheese blend (cheddar, Monterey Jack, gouda, or fontina)
2 tbsp grated Parmesan cheese

Instructions

. Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
Leave about 1 tablespoon of bacon grease in the pot for flavor.

2. Sauté the Aromatics

Add the onion and jalapeños to the pot. Cook for 3–4 minutes, until softened and fragrant.
Stir in the garlic and cook for 1 more minute.

3. Build the Base

Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pot.
Bring to a gentle simmer.

4. Make it Creamy

Lower heat to low. Add the softened cream cheese and whisk constantly until it melts smoothly into the broth.
Stir in the heavy cream.

5. Add the Cheese

Gradually add the shredded cheddar, one handful at a time, stirring gently until melted before adding more.
Stir in smoked paprika, then season with salt and pepper to taste.
Keep warm on low heat while preparing the dippers.

6. Make the Grilled Cheese Dippers

Mix the softened butter with the grated Parmesan.
Spread on one side of each bread slice.
Place one slice, butter-side-down, in a skillet over medium heat.
Add a generous handful of shredded cheese, then top with another slice, butter-side-up.
Cook 3–4 minutes per side, until golden and melty.
Let cool 1 minute, then slice into strips for dipping.

7. Serve & Enjoy

Ladle hot soup into bowls.
Top with crispy bacon bits and fresh chives or green onions.
Serve alongside grilled cheese dippers for dunking bliss!

Notes

Control the Heat: Remove jalapeño seeds for a mild kick, or leave some in for spice lovers.
Smoky Chipotle Kick: Add 1–2 tsp minced chipotle in adobo for deep, smoky flavor.
Tex-Mex Twist: Stir in 1 cup frozen corn and 1 can drained black beans with the broth.
Add Protein: Mix in 2 cups shredded cooked chicken for a hearty main course.
Vegetarian Option: Skip the bacon, use olive oil, and substitute vegetable broth.

Nutrition

Calories: 580 cal Per Serving
Fat: 45g
Saturated Fat: 25g
Carbohydrates: 22g
Fiber: 2g