Instructions
Cook the bacon
In a large pot or Dutch oven, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving a bit of bacon fat in the pot.
Sauté veggies
Add onion and jalapeños to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
Build the soup base
Pour in chicken broth and bring to a simmer. Reduce heat, then whisk in softened cream cheese until fully melted.
Make it creamy & cheesy
Stir in heavy cream, shredded cheddar, smoked paprika, cumin, salt, and pepper. Simmer gently until smooth and slightly thickened, about 10 minutes. Stir bacon back in (reserve some for topping if desired).
Prepare grilled cheese dippers
Butter one side of each bread slice.
Place cheese between two slices, buttered side out.
Cook in a skillet over medium heat until golden and cheese is melted.
Slice into strips for dipping.
Serve
Ladle soup into bowls, garnish with toppings of choice, and serve with grilled cheese dippers on the side.
Tip: For extra flavor, roast the jalapeños under the broiler until blistered before adding them to the soup.
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