For the Soup:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. Add the broth and spices: Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the smoked paprika, cumin (if using), salt, and pepper. Let it simmer for 5 minutes to let the flavors combine.

3. Add the cream cheese and cheese: Stir in the softened cream cheese and shredded cheddar cheese until the cream cheese is fully melted and the soup becomes smooth.

4. Add the jalapeños: Stir in the diced jalapeños (fresh or pickled), then let the soup simmer for another 5-10 minutes, allowing the flavors to meld together. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.

5. Finish with cream: Pour in the heavy cream (or milk) and stir until the soup is creamy and well combined. Taste and adjust seasonings, adding more salt or pepper if needed.

6. Serve: Ladle the soup into bowls and garnish with chopped cilantro, if desired.

For the Grilled Cheese Dippers:

1. Prepare the sandwiches: Spread butter on one side of each slice of bread. On the other side of two slices, sprinkle a generous amount of shredded cheddar cheese.

2. Grill the sandwiches: Place the slices together (butter side out) and grill them in a skillet over medium heat for about 3-4 minutes per side, until the bread is golden brown and the cheese is melted.

3. Cut into dippers: Once the grilled cheese sandwiches are ready, cut them into strips or small squares to use as dippers.

Serve
Serve the spicy jalapeño popper soup in bowls, accompanied by the grilled cheese dippers. Dip the cheesy bread into the creamy, spicy soup for a delicious, comforting meal!