This Keto Jalapeño Popper Soup is easy to make and so very, very comforting and delicious! You’ll want to put this tasty keto soup in your regular weekly rotation for sure!
I’ve recently become a huge fan of the British TV phenomenon that is Downton Abbey! I had been hearing about it for months but never got around to checking it out.
Then all of my favorite shows were on hiatus over the holidays and I was cruising Netflix for something new to watch, and there it was. I was completely hooked by the end of the first episode!
I watched the entire first season in a week, being glued to the television every night after my son went to bed.
Then I watched season two at a more leisurely rate, but was thoroughly enjoying it – I may have even shed a tear or two of joy at the end of the Season 2 finale (I won’t ruin it for those of your who are still catching up, but for those of you who have seen it you know what I’m talking about).
A few weeks ago, having a lot of time on my hands due to being sick, I ended up watching Season 3 over a single weekend on Amazon.com. So I actually saw the Season 3 finale that aired last night a couple of weeks ago. Again, I won’t ruin it for those of you who haven’t seen it, but for those of you who watched last night (or cheated like me and saw it weeks ago), you know how devastating the finale was.
After I saw it, I couldn’t stop thinking about it for days – I told Mr. Hungry (who doesn’t watch the show) that it was one of the most shocking twists I’d seen in any show in a long time. He was no help at all and basically implied that I needed to move on and get a life – probably true!
But if you, like me, are still sad and inconsolable after the emotional roller coaster that was the DA finale last night (and your significant other is being totally unsympathetic about it), then you need some comfort food to get you through.
I’m here for you – and so is this amazingly comforting, keto jalapeno popper soup. It’s creamy and cheesy and has just the right amount of heat to it from the peppers. I bet even Mrs. Patmore would approve! Serve with low carb Jalapeno & Cheddar Cauliflower Muffins or low carb Green Onion Cornbread.
Keto Jalapeno Popper Soup Recipe Video
Jalapeno Popper Soup (Low Carb & Gluten Free)
- Yield: 4 servings 1x
Ingredients
- 4 slices raw bacon
- 4 oz cream cheese
- 1/2 cup heavy cream
- 2 cups water or chicken broth
- 2 Tbl salsa verde
- 1/2 tsp garlic powder
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 4 large jalapeno peppers
- 1/4 tsp xanthan gum (optional)
Instructions
- Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside.
- In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese.
- Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth.
- Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated.
- Meanwhile, wash the jalapenos and broil or grill them until softened and charred.
- Remove the skins and seeds and chop finely.
- Add to the soup and cook for about 5 minutes.
- Season with salt and pepper to taste.
- To thicken further, add the optional 1/4 tsp of xanthan gum stirring until smooth.
- Remove from heat and serve garnished with chopped bacon.
Notes
Aprrox. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein
- Category: Keto Soup
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Fat: 38g
- Carbohydrates: 2.5g net
- Protein: 17g
For more great low carb recipes, download The Gluten Free Low Carber e-cookbook today!
Tracy says
The first keto soup I ever made and the absolute best! It’s been my favorite for years now!
★★★★★
Janelle Meier says
This. Recipe. THIS RECIPE! I love this. So much. I make it and freeze it and then thaw it out slowly in the fridge – it’s absolutely wonderful. It’s extremely hearty so I love that you only need a small bowl to feel satisfied! The flavors meld together beautifully!
★★★★★
Donna says
This soup is fantastic! It is one of my frequent go to’s. My whole family loves spicy foods and this is a hit with my non-keto family as well.
★★★★★
Amy S says
We love this soup! I usually add one shredded chicken breast to beef it up but it’s great without it too. I use 3-4 tablespoons of already diced jalapenos because I’m lazy. I make it no matter the weather but it’s especially nice when it’s cool outside.
★★★★★
Clifford says
Been making this for at least five years and refer to the ingredients everytime I make it. (just to be certain) It’s been a staple for our family for quite some years. I’m a soup maker and this soup is a hit. I’ve been working out of town for the past 6 months and the family insisted I make this (after pea soup) When I went to find your recipe, things have changed and didn’t come up first but found that oh so iconic picture of the bowl of soup.
I must admit, sometimes I can’t get the cream cheese to not lumpy up (buzzed cooking) but it always turns out yummy. I double everything but don’t use the xanthum gum and dont roast my peppers.
You’re a celebrity to me! Happy new year.
★★★★★
Mellissa Sevigny says
Thanks so much Clifford, I need to update this recipe and photos and make sure they get bumped to the top of the search!
Sonja Lindsey says
This was soooo good. I’m not a fan of Sharp Cheddar Cheese so I substituted mild. Yummy!!
Cici says
This soup is dangerously good!
Anyone who has a problem with this being greasy, just be sensible with the amount of fat your bacon yields. Some bacon yields a lot of fat, while other’s do not. If your bacon is very fatty, just drain some off
★★★★★
HANNAH BOYER says
I make this one a few times a month and everyone loves it!!
★★★★★
Amy says
Wow, I just made this! It was phenomenal. Definitely going to keep this in our dinner rotation
★★★★★
Marsha says
This was so very, very good. I added ground Bison and doubled the recipe. My husband who is not on a Keto diet said I could make this every week. Thank you so much for thinking this up. YUM!
★★★★★
Pamala Schievelbein says
This soup blew my mind when I first made it- this is, by far, my favorite soup of all time!! Why doesn’t anyone sell roasted jalapenos?! I don’t have a gas cooktop, but I purchased an air fryer and this works like a charm very quickly to roast a batch of peppers- LOVE this recipe!! In fact, I am going to make a pot of this right now. YUM.
★★★★★
Catherine Waldemar says
Absolutely decadent and delicious. I only use shredded pepperjack cheese and sharp cheddar and no jalapeno. Much easier and faster, with no taste compromise.
I make this routinely and enjoy it every time.
★★★★★
Mary says
Made this and it was wonderful!! It is now one of our weekly dinners, I also added riced cauliflower and chicken for added hardiness.
Aimee says
Oh. My. Jalapeño! This is amazing! Even though I made the rookie mistake of not getting my jalapeños going early enough 😣
I really enjoy ALL of your recipes. Thank you so much for doing the hard work for us to enjoy!
★★★★★
Lucy says
This was very delicious! I will used diced canned jalapeños next time instead of fresh . Can’t wait to make this again! Yummy!
★★★★★
Sandy says
OMGOODNESS, this was excellent!! First of all while the bacon was cooking AND even after it was done lol I was cleaning out the jalapeños. I only took the seeds out, that’s it! I diced them up fine, then threw them in with the bacon grease & softened/sautéed them. Because I was afraid the jalapeños would soak up too much of my bacon grease, I threw in 3 tablespoons of butter, into the grease with the jalapeños. Once the jalapeños were softened I took them out of the grease mixture with a straining ladle. Don’t freak, you will then have green liquid, but it’s all good 😀 I then followed the rest of the directions, as is. Well I did use shredded Pepper Jack (in place of Monterey), because I already had it. Once I whisked the last of the ingredients, I threw the jalapeños back in, let it heat for maybe 5-7 minutes. It didn’t thicken like I was hoping it would so I did throw the xanthum gum in, worked wonders after the soup sat a bit. After I threw the xanthum gum in, I did bring it to a boil for a short time. I also doubled the recipe. Will probably be making this every week during the winter 😁
★★★★★
Natasha says
This was so good and easy tp make! Will be adding this to the menu rotation.
★★★★★
Laura says
ABSOLUTELY LOVE this recipe! It is one of mine and hubby’s favorites! He specially requested it this week! I do think adding chicken would be good to make it hearty and add some protein. IMPORTANT QUESTION: Can this soup be frozen?
thanks!
★★★★★
Mellissa Sevigny says
In theory it should freeze fine but I’ve never tested it.
Sandra says
So easy. So delicious!!
★★★★★
Michelle A says
This is amazingly delicious! I added a can of chicken to make it more hearty. Don’t tell my Grandkids that it has jalapeño peppers in it ;). I gave them a slice of bread with peanut butter to confuse them. I did thicken it with the xanthum gum, it worked great.
Noi says
This works great if doubled—just pour the whole box of broth in there. Then just dump in the whole 4 oz can of diced jalopenos. I liked it with a tuna fish size of chicken breast pieces too! Good stuff!
★★★★★
Audrey says
So good, BUT… not enough bacon! I should have known that I would want the crunch of more bacon as well as the added flavor. I may have “shocked” the initial base by heating it too quickly because the consistency wasn’t as smooth as if maybe I had not heated it too quickly? For any novice chefs, like myself, I would make sure you don’t feel pressed for time. I have a toddler and worried about her getting into the jalapeños as well as all the hot pans/ liquids so I think I tried to rush everything. Also I suggest using gloves to peel the jalapeños because I did it painstakingly slow without them and instead used a knife and tongs because I didn’t want the jalapeño oil getting on my hands or even worse in my eyes. Next time I make this I think I will increase the cream cheese to 6oz , cheddar and Montera jack each to one cup. I am kind of a whimp on the spice scale so I would keep the same amount of jalapeños but maybe increase the salsa verde to 3 TBS. But to be clear, this recipe is so so good and more mild than I anticipated but just might try some modifications next time… and there will be a next time. Thanks for sharing the great recipe :)
★★★★★
Dixie says
This is a family favorite among adults and children! I have learned to double the recipe if I want any left over for lunch.
★★★★★
Kelly J says
This was so delicious! My husband raved. I’m so glad I doubled the recipe (there are two of us starting Week 2 of the meal plan).
I really want to thank you for sharing these meal plans. It’s so generous to offer them for free. I just ordered your book yesterday to say thank you! Can’t wait until it arrives. <3
jodyel says
Do you have a slow cooker option for this? I am not good at converting for different types of cooking.
Thanks,
Jody
jessica says
Great recipe! Love the coup. My Husband and I are doing your meal plan, and have loved just about every meal.
My question for this recipe is that I made the soup, exactly how instructed, and when it came time to serve, I only got 2 cups out of it.. maybe another 1/2 but i didnt bother keeping it as im going to make another batch tonight.
Just wondering if you know what I could have done wrong because the recipe says should make 4 servings of 1 cup each?
2 cups of water/ brother + 4oz cream cheese gave me about 2.5 cups of soup…
Mellissa Sevigny says
There is also 1/2 cup of heavy whipping cream. And 1.5 cups of shredded cheese which adds volume as well.
Andrea says
I was just about to make the recipe. The ingredients say “heavy cream” is that supposed to be heavy whipping cream?
Mellissa Sevigny says
Yes!
Gigi says
This happened to me too. I’m thinking I might have let everything cook down too long.
Chris M says
This also happened to me. The soup was cooking on the stove top while I was messing around with the darn jalapenos, broiling them, cooling them, peeling, seeding and dicing them! Will buy canned diced jalapenos next time and cook them in the bacon grease first, as someone else here mentioned. I will also be doubling the recipe next time since so many people agree it’s super easy. I can’t wait to try it again, as my first batch was more like a cheese dip once I reheated it LOL
★★★★
Sarah says
Really good! My boyfriend was worried it would be spicy, but the cheese totally cuts the heat of the jalapenos. I didn’t roast the jalapenos, I just sauteed them in the bacon fat before adding the liquids. I also subbed more cheddar for the Monterey Jack since that’s what I had on hand.
Linda says
I love the idea about sauteing the peppers in bacon grease.
Lydia Guijt says
OMG, love love love this soup. Just the right amount of spice. The rich and creaminess of it all, perfect topped of with that sprinkle of bacon. I’m in week 4 and contemplating redoing week 2, just because of this soup! Yum!
★★★★★
Sarah says
Loved this soup- I wish I would have made a double batch! One tip for the jalopenos- broil or char them over the flame of a gas stove. Immediately place in a heat-safe bowl and cover with plastic wrap. Let them sit a while- will allow them to cook more and it allows the skin to separate. When they are cool enough to handle the skin will peel right off!
★★★★★
Michele Dotson says
I love this recipe! I love spicy and this really hits the spot!!
★★★★
Jennifer P says
This is easily our favorite recipe we’ve made from ibih! So excited for your book release!
Erica says
Sooooo good and I don’t ordinarily like jalapeno. Thanks!
★★★★★
Garrett says
We made this recipe as instructed and it turned out an oily, greasy layered mess that had no spicy qualities and was not at all reminiscent of jalepeno poppers. Yes, this soup has layers – nasty. If we were forgetful enough to make this again, we’d skip the bacon altogether and leave the seeds and skin on the jalepenos after broiling them.
Mellissa Sevigny says
Sorry this didn’t work out for you – if it was a layered and greasy mess then I’m guessing you did something wrong. Also, should you make it again, leaving the skin and seeds on the jalapeños will result in a gritty end result.
Melissa says
Love this!!!! I did add sauted mushrooms.
★★★★★
Christina says
Delicious!!
★★★★★
Kaitlyn says
My calculations in MyFitnessPal came out to 583 cal/serving. Could I get a breakdown of the calories per item for your calculations? That’s a pretty significant difference in calories per serving and while my taste test seems fantastic, it doesn’t really fit into my daily calorie goals at that amount. :( I probably should have calculated it beforehand and made modifications to fit.
Mellissa Sevigny says
I’m confident in my numbers, MFP is notoriously inaccurate.
ReneeBrow051985 says
Ive noticed that about the “lose it” app too. It gave me 12 options or 1 avacado and most said they had 90 million net carbs….jerks!!! Ive deleted it and started following your meal plans and recipes. Im ready to get pen and paper and keep up with it myelf! Thanks for the great recipes, im frying the bacon for the soup now!
Chris M. says
Agreed! MFP is often not accurate. Too many people inputting false numbers. I always calculate my own macros so I know they’re right.
★★★★
Keri says
Can this be done In a crockpot, if so, how?
jody says
Want to know this too.
Heather says
I loved this soup! It was almost dangerous, wanted to eat it all!
Thank you so much!
Kathy says
This soup is SO good! I did make a few changes…I used regular milk, as I didn’t have heavy cream. I used water, and about 6 oz. of cream cheese to make up for the lack of the heavy cream. I steamed some cauli, added it to my blender; used salsa instead of salsa verde (I didn’t have any). My cream cheese didn’t want to melt, and I was afraid I’d scorch it, so I added the cream cheese, milk, water into the blender with the cauli. Pureed it until smooth. Tasted it; felt it might need a little more spice, so I added several pickled jalapenos, pureed again. Then I added the liquid back into my pot to reheat with the broiled jalapenos. The next time I make this, I will “broil” my jalapenos over the eye on my gas stove to make the process faster! Thanks for an awesome recipe!!
★★★★★
Kathy says
Also, I tried it with and without the bacon; I think I prefer it without! And I LOOOOVE bacon, so I was surprised by this!
★★★★★
Augustina says
This is my fiancé’s favorite recipe so far. I even made it for our Thanksgiving dinner and my family loved it! Thank you so much for sharing.
★★★★★
Bigdaddydiesel69 says
Why does every single food blogger find it necessary to write some irrelevant story?
Mellissa Sevigny says
I dunno. Why does every internet troll find it necessary to complain about something that they got for free?
blog
bläɡ/
noun
1.
a regularly updated website or web page, typically one run by an individual or small group, that is written in an informal or conversational style.
Maybe that’s why.
Anne says
Boom! Don’t like the story? Scroll and roll. Thanks, Mellissa, for all you do! Can’t wait to try this one! Just starting to explore keto and appreciate the easy to follow meal plans while I figure it out.
Melanie says
Oh, Melissa…the more I read your replies…the more I wish we were neighbors. You’d be my favorite. Thank you for your hard work.
Mary Ann says
love your response! seriously! WHY such negativity??!!
Brandy says
I RARELY comment on blogs, but holy cow chickadee! This is amazing! I’m just starting keto and if food tastes like this, I’m going to be GLAD I can eat this way! I was just diagnosed as pre-diabetic, even though I’ve lost 40 lbs and I work out regularly. A friend suggested I try keto, so I went shopping and this is how I’m going to roll for the next couple of weeks. Thanks for the awesome recipe! I’m off to explore some more!
★★★★★
Mellissa Sevigny says
So glad you liked it Brandy! I’d love to hear how you do on keto – keep us posted! I have free menu plans and shopping lists as well to make it even easier so if you haven’t checked those out yet definitely give them a look!
Krissa says
I have not tried this but I am going 2 make it for the hubby.
Super excited about meal plans as never noticed I guess since linked into recipes.
Thanks a bunch!
Fawn says
Yummy Siup! I love jalapeño popper soup so I was glad that this was on the meal plan. To make it easier I substituted the two cheeses for pepper jack and didn’t even use Jalepanos. No hot hand… Or eyes ;)
Kelly says
This was delicious. I used broth, which I think enhanced the flavor. Water would have given it a lot less flavor.
Shannon says
Can I freeze this, or any of the other soups.
★★★★★
Sandy says
This soup was so flavorful! It was way too spicey for me so I’ll just add 1 pepper next time. I cooked 1 chicken breast in the crock pot with green enchilada sauce for flavor, then shredded it, drained it from sauce and added it to the soup. It was delicious! Now I’m going to use the base of the soup for chicken and mushroom creamy soup, yum yum!
★★★★★
Sam says
AMAZING!!
★★★★★
Lisa Cole says
Made the Popper soup tonight and it is fantastic! Can’t wait to try many more of your recipes. Thank you so much for posting this. Just became a family favorite :-)
★★★★★
Chrissi says
Does the nutrition section include the bacon as garnishment? Just wondering if I need to adjust my Macros accordingly. :-)
Gina says
I only have one question…….HOW MUCH BUTTER? The ingredients list doesn’t have butter listed but the instructions talk about butter
Greg says
I recently discovered this website, thanks for all the awesome recipes.
I had a question on the net carb count. I can’t get 2.5 number.
The cream cheese I can find is 2 carbs per ounce? So 8 just there. The cheese is 1 carb per serving (1/4 cup) so 6 there. The peppers are something like 2, the heavy cream is 3, salsa and garlic are 1 each. So I get 20 carbs total (5 per serving). Am I missing something?
Secondly, this soup is worth 5 carbs :)
Mellissa Sevigny says
You should go with what you’re getting using the brands you’re using Greg. Back when I did this recipe a few years ago the cream cheese was always 1g carb per ounce but most of the brands have gone to 2g in the last couple of years for some reason (I should update that when I get time.) I also use organic heavy cream which doesn’t contain thickeners and has 0 carbs, and I also shred my own cheese because the store shredded has more carbs (coated with starch to prevent sticking) per serving than buying the blocks of high fat cheddar and shredding it myself. I calculate each ingredient individually using Calorie King and add up and divide the totals myself, so I’m pretty confident in my numbers at the time the recipes are created. I never use aggregators like MFP or others because they often take averages by brand which results in a much higher carb count because they don’t always omit the full carb versions from their averages. So if you’re plugging it into one of those then you’ll almost never match what I’m getting. Hope that helps! Glad you’re enjoying the soup! :)
Kimberly Muschong says
THANK THANK YOU! This is my second week and I am sooooo happy that I found your site, your amazing for doing this for free. However; I am having a problem with the net carbs…..trying to enter in Carb Manager, would the net go under fiber or total.
Anne says
ohhhh myyyy goodness! I am on week 2 of your plan and have had this twice so far and it is SO GOOD!
kirsten says
Amazing soup…Forgot to add cream!!
Joy says
This was SO amazing! Used canned jalapeños that I had on hand and used the juices in place of the salsa verde. Have eaten it for breakfast, lunch, and dinner for 2 days straight! :)
Is there a specific brand or recipe you use for the salsa Verde?
Janel says
I’ve been looking for someone to say they used canned jalapeños! Thanks!
Dani says
This was absolutely amazing! I will be making this very often. Thank you for the recipe.
Amy says
Someone in my low carb group posted about your Jalapeno Popper Soup: “I made this tonight and it is the best thing I have ever eaten”. So, I made it too, and I can’t argue with that. I topped it with cubes of avocado and had probably three servings. With the scant leftovers, I am going to shred up a little cooked chicken breast for my lunch tomorrow. Fantastic recipe, thank you!
Mellissa Sevigny says
Glad you liked this Amy, it’s still one of my favorite soups! Adding some cooked chicken to it sounds like a great idea!
Amy says
Made this again, and added a couple of cooked, shredded chicken breasts. It was perfect in its original form and really good with chicken. Only mad that I didn’t make a double batch. Brilliant! Thanks again.
Tricia says
Can this be made with regular salsa? It looks amazing!!
Mellissa Sevigny says
It will change the flavor but should still be good!
Tricia says
Thank you. I think I will give both ways a try :)
Emily says
I just made this for my non-low carb family and everyone loved it! Tasted amazing and was ridiculously easy to make!
Thanks for this recipe:)
Jeff Sulman says
I’ve been on a low carb diet going on 8 weeks now and losing weight by the bucket load. One of the thing I thought I would miss are soups and stews, which I absolutely love to make and eat. Most of the ones I did enjoy had lots of rice and potatoes so I have had to find substitutes that were just as good. So as you can guess I was very glad when I found your web site and could not wait to try this recipe. I just finished it and it is wonderful. The only change was that I did not have salsa verde so I just used regular salsa and I did not have enough jack cheese so I used some queso cheese and extra cheddar, not sure what the difference would have been but I really enjoy this. I even made a double batch!
The only thing its missing is a good chunk of crusty bread!
Oh, well! You can’t have it all!
Tia says
Hi Mellissa!
I’ve tried making this a couple of times but mine keeps coming out grainy- like poorly made cheese sauce for mac n cheese. Any idea what I may have done wrong??
Btw- LOVE your website and all the fantastic recipes!
amanda says
My husband made this soup tonight, and it was delicious!! It is so hard to find low carb Recipes that are good. Love your website!!Thanks.
Mellissa Sevigny says
Thanks so much Amanda, glad you’re both enjoying the recipes! This soup is one of my favorites!
Jennifer says
This soup is absolutely fabulous! Thank you for sharing.
Amber says
I made this last night. It was fabulous! My husband and I split a chicken quesadilla (on low carb tortilla wrap) to go with it. I filled up on the soup! I wish I had found this sooner! Thank you for helping my success on my LC lifestyle. I’ve found variety is the key and you totally provide that!
BTW, I was late on the Downton Abbey bandwagon too. My step-daughter (12 years old) and I watched the entire first season in one day! We are halfway through season 4. We were devastated by the season 3 finale as well.
Amanda says
Okay, you are genius…just saying :)! I didn’t have jalapenos in the fridge, but I did have poblanos! Turned out awesome! I am sure the flavor was a bit off, but I figured it would still have to taste good…I mean – how can it really be bad?! Who doesn’t love cheesy, bacon goodness with a little zip?
Thanks again, the whole family loved it.
Rose Davidson,
Congrats on such a huge weight loss! Sounds like you are doing great! Mellissa is a God send for sure, for whipping up such wonderful low carb meals!
Rose Davidson says
Mellissa, I just want to Thank You So Much….I have lost 68 pds thanks to your website. The food is wonderful. Just like the creamy soup. So good!! I have totally changed my life style. Thank you :-)
Jennifer says
Thank you for the recipe! I have been working on making low carb freezer meals, and this reheated perfectly from frozen!
Savannah H. says
Thank you for this recipe! I just made some and it is delicious! :)
tamatha says
Holy Moly! Outstanding. This soup was delish.
My hobby actually made this one and I half expected it to
Taste funny for that reason alone.
Not So! Resteraunt quality soup, perfect mix of heat
And creaminess. Then the Bacon. Yumm!
This is a weird way of eating for me, all this fat and all,
But I guess as long as no carb along for the ride, no problem.
I loved this soup. Another keeper! Thanks Mellissa!
Mellissa Sevigny says
You’re so welcome Tamantha, and congrats to the hubby for pulling it off! Eating this much fat without guilt definitely takes some getting used to! But the results in weight loss and other areas definitely speak for themselves! Enjoy it! :)
Maureen says
Great recipie i put my own spin to it by adding puréed califlour, it really made it nice and heavy.
I boiled the cut up califlour in the broth till soft, added the cream cheese and puréed with a stick blender. After that I added the rest of the ingredients and let it simmer a bit.
rachel says
I was totally crushed by Downton! How could they do that to us??? Devastating. Matt needs to watch it…. I got my hubby hooked! Oh and yes the soup looks delicious : ) Keep those yummy recipes coming!!
Mellissa Sevigny says
Thanks Rachel, I’ll have to tell Matt that it’s not just women hooked on it – maybe then he’ll give it a try! ;)
Sandi says
Looks amazing! Can’t wait to give it a try. Haven’t watched DA… With all the hype I probably should.
Mellissa Sevigny says
Sandi that’s the exact reason I started watching – just to see what all the fuss was about! I loved it – hope you will too if you get a chance to check it out!
amyb says
So funny that I was searching for low carb recipes, my daughter and I were discussing the devastating ending you were talking about, and I opened this to your words about Downtown! She and I both need comfort. Our hearts were broken! Can’t wait to try this soup.
Mellissa Sevigny says
I couldn’t get the ending off of my mind for days – so sad! Hope the soup helps!
Buttoni says
This looks MARVELOUS! I just love, love, LOVE creamed soups! All of ’em! :) I’m so glad I saw this post!
Mellissa Sevigny says
Thanks so much – I’m a huge fan of creamed soups also! Especially with bacon! :)
MJ says
I just made this and I’m in L-O-V-E love!! The only question that I have is that it is supposed to be 4 – 1 cup servings. I followed the recipe to a “T” and it made only 3 cups – did I miss something?
★★★★★
Chocolate Rose says
This soup looks very yummy and comforting!
Season 3 of Downton has been very emotional. I get too caught up in it. Have you thought about creating an appropriate low carb menu for the first episode of season 4? Kind of a party menu to kick off the beginning of the season? I’m not sure what British foods would fit with lc, but it might be a fun menu to create.
Mellissa Sevigny says
That WOULD be fun! I’ll have to put it in my notes for when Season 4 starts – sadly for us in the US I don’t think it airs until January of next year. SOOOOO long to wait!!!! Guess we’ll have to find a way to keep busy til then!
ngyoung says
I am sure if you find a recipe book from that era you’d find it rather similar to a paleo or low carb diet.
Mellissa Sevigny says
You might be right! I saw this Unofficial Downton Abbey Cookbook a couple of weeks ago and almost bought it just for kicks!
Robin says
It says butter in the instructions, but none are listed in the ingredients. How much butter?
Mellissa Sevigny says
Thanks for catching that Robin! I originally had 2 Tbsp of butter in the recipe but decided to remove it to reduce the calories – forgot to change my notes to reflect that. I updated the recipe to remove the butter – thanks again! And if you don’t care about calories, butter is always a good idea! :)
Beverly says
Hear hear! to butter always being a good idea! This looks just divine. I can’t wait to make it!
Laura says
The directions still mention butter. making this right now! Can’t wait.
Anna says
You two are cute :)
I knew I shouldn’t have opened this recipe! Day 8 of Whole30…we had steak, salad & sausage stuffed portabellos for dinner though. AND I went to Ann Arbor for the weekend and found sugar free bacon at Krogers! They must have thought I was crazy as I left with 7 packages….
Mellissa Sevigny says
Thanks Anna! He’s alright… :) Congrats on getting through your first week of the Whole 30, and your dinner sounds delicious! Nice score on the bacon too! Hang in there, it gets much easier sometime in the 2nd week and you’re almost there! It will be worth it!!!
Matt says
Thank you for moving on and creating an awesome dish! More please…..
Mellissa Sevigny says
See how I shared with you even though you were totally unsympathetic? I’m big hearted like that. Now you have access to the recipe, feel free to make it for us any time! ;)
robin says
would you say this dish is really spicy? too much for kids?
Mellissa Sevigny says
It varies depending on the spice level of the peppers themselves. I’ve had some that were really mild and others that burned like crazy. If you want it milder I’d check them before adding and maybe use less if yours are spicier than average.
Chelsea says
You could buy tam jalapeno’s. They are really mild and if you want get one standard jalapeno to give it some heat.