Step 1: Crisp the Bacon

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 6–8 minutes. Once crisp, use a slotted spoon to remove the bacon and transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot for flavor.

Tip: If your bacon is particularly fatty, you may want to drain excess grease, but leave enough to sauté the vegetables — it adds depth to the base.

Step 2: Sauté Aromatics and Jalapeños

Add the diced onion and jalapeños to the pot. Sauté for about 5–6 minutes, until softened and fragrant. Stir occasionally to prevent sticking.

Next, add the minced garlic and sauté for just 30 seconds — enough to release its flavor without burning.

Step 3: Simmer the Broth

Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the flavors meld for 5 minutes.

Step 4: Melt the Cream Cheese

Add the cubed cream cheese to the simmering soup. Stir continuously until the cream cheese is fully melted and integrated. This creates a luscious base that’s thick and silky.

Step 5: Add Cheddar, Cream, and Paprika

Once the cream cheese is incorporated, stir in the shredded cheddar, heavy cream, and smoked paprika. Continue stirring until the cheese has melted completely and the soup is smooth and creamy.

Season with salt and pepper to taste. Let the soup simmer for an additional 5–10 minutes, stirring occasionally. This final simmer helps the flavors marry and the soup thicken slightly.

Optional: For a thinner soup, add more broth. For a thicker texture, simmer uncovered a bit longer.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with crispy bacon and chopped chives or green onions. The garnish adds a fresh, bright crunch that cuts through the richness of the soup.

Step 7: Make the Grilled Cheese Dippers

While the soup simmers, prepare your grilled cheese.

1. Preheat a skillet or griddle over medium heat.

2. Butter one side of each slice of bread.

3. Place half the slices butter-side down in the skillet.

4. Add shredded cheese generously to each slice.

5. Top with the remaining bread slices, butter-side up.

6. Cook for 2–3 minutes per side, until golden brown and the cheese is fully melted.

7. Remove and cool slightly, then cut into strips or “dippers.”

These grilled cheese strips are perfect for dunking — crispy on the outside, gooey in the center.