Spicy Jalapeño Popper Soup with Grilled Cheese Dippers 
Ingredients:
For the Soup:
6 slices bacon, chopped
1 small onion, finely diced
4-5 fresh jalapeños, diced (seeds removed for less heat)
3 cloves garlic, minced
4 cups chicken broth
1 (8 oz) block cream cheese, softened and cubed
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons fresh chives or green onions (for garnish)
For the Grilled Cheese Dippers:
8 slices of bread (sourdough or your favorite)
2 cups shredded cheddar or a cheese blend
4 tablespoons butter, softened
Instructions:
Cook the Bacon:
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon grease in the pot.
Sauté Veggies:
Add diced onion and jalapeños to the pot. Cook until soft, about 5 minutes. Add minced garlic and sauté until fragrant (about 1 minute).
Simmer the Soup:
Pour in chicken broth and bring to a simmer. Stir in cream cheese until melted and smooth.
Make it Creamy & Cheesy:
Add heavy cream, shredded cheddar cheese, and smoked paprika. Stir until cheese melts and soup is creamy. Season with salt and pepper to taste.
Make Grilled Cheese Dippers:
Butter one side of each bread slice. Place cheese between two slices (buttered sides out). Grill on a skillet over medium heat until golden and cheese is melty. Cut into strips for dipping.
Finish & Serve:
Ladle soup into bowls, top with crispy bacon and chopped chives. Serve with grilled cheese dippers on the side or dunked right in!
Prep Time: 15 min
Cook Time: 30 min
Servings: 4-6
