Warm, hearty, and perfect for chilly days, this Creamy Brussels Sprout and Bacon Soup combines savory apple-smoked bacon with earthy Brussels sprouts and creamy potatoes. Infused with Italian herbs, garlic, and a hint of lemon, this soup brings a gourmet twist to comfort food. It’s easy to prepare and packed with nutrients, making it an ideal meal for lunch or a light dinner.
Ingredients
- 8 ounces apple-smoked bacon, chopped
- 3 tablespoons olive oil
- 1 tablespoon ghee or butter
- 1 medium onion, diced
- Salt and black pepper, to taste
- 2 teaspoons Italian seasoning
- Pinch of white pepper
- 6 large cloves garlic, minced
- 1 tablespoon flour
- 6 cups chicken stock or broth
- 2 large russet potatoes, peeled and diced into ½-inch cubes (about 2 ½ to 3 cups)
- 1 pound Brussels sprouts, shaved or thinly sliced
- 1 tablespoon fresh flat-leaf parsley, chopped
- Small squeeze of lemon (optional)
Instructions
- Cook the Bacon : In a large pot over medium heat, cook the chopped bacon until crispy, stirring occasionally. Once done, remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot for added flavor.
- Sauté the Aromatics : Add olive oil and ghee (or butter) to the pot with the bacon drippings. Stir in the diced onion, season with a pinch of salt and pepper, and sauté until the onion becomes soft and translucent, about 5-6 minutes.
- Add Seasoning and Garlic : Sprinkle in the Italian seasoning and white pepper, then add the garlic. Cook for another 1-2 minutes, stirring frequently, until the garlic becomes fragrant.
- Thicken the Base : Sprinkle the flour over the onion mixture, stirring constantly for 1-2 minutes to create a light roux. This step will help thicken the soup and create a creamy texture.
- Build the Soup : Slowly pour in the chicken stock, stirring to combine. Add the diced potatoes and bring the mixture to a gentle boil. Lower the heat and let the soup simmer for 10-15 minutes, or until the potatoes are tender.
- Add the Brussels Sprouts : Stir in the shaved Brussels sprouts and continue to simmer for another 10 minutes, allowing the Brussels sprouts to soften and flavors to meld together.
- Finish with Herbs and Lemon : Once the vegetables are cooked to your liking, stir in the chopped parsley and add a small squeeze of lemon juice if desired for a bright, fresh flavor.
- Serve : Ladle the soup into bowls and top each serving with crispy bacon bits. Savor it while it’s still warm, ideally paired with a chunk of rustic bread to enhance your meal!
Conclusion
This Creamy Brussels Sprout and Bacon Soup is comfort in a bowl, with a balanced blend of smoky bacon, creamy potatoes, and tender Brussels sprouts. The Italian herbs and hint of lemon elevate it to a refined but simple dish perfect for cozy gatherings or solo dinners alike.
Creamy Brussels Sprout and Bacon Soup
A creamy, hearty soup featuring Brussels sprouts,crispy bacon, and potatoes, perfect for a cozy meal with layers of flavor inevery spoonful.
Ingredients
- 8 ounces apple-smoked bacon chopped
- 3 tablespoons olive oil
- 1 tablespoon ghee or butter
- 1 medium onion diced
- Salt and black pepper to taste
- 2 teaspoons Italian seasoning
- Pinch of white pepper
- 6 large cloves garlic minced
- 1 tablespoon flour
- 6 cups chicken stock or broth
- 2 large russet potatoes peeled and diced into ½-inch cubes (about 2 ½ to 3 cups)
- 1 pound Brussels sprouts shaved or thinly sliced
- 1 tablespoon fresh flat-leaf parsley chopped
- Small squeeze of lemon optional
Instructions
- Cook the Bacon : In a large pot over medium heat, cook the chopped bacon until crispy, stirring occasionally. Once done, remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot for added flavor.
- Sauté the Aromatics : Add olive oil and ghee (or butter) to the pot with the bacon drippings. Stir in the diced onion, season with a pinch of salt and pepper, and sauté until the onion becomes soft and translucent, about 5-6 minutes.
- Add Seasoning and Garlic : Sprinkle in the Italian seasoning and white pepper, then add the garlic. Cook for another 1-2 minutes, stirring frequently, until the garlic becomes fragrant.
- Thicken the Base : Sprinkle the flour over the onion mixture, stirring constantly for 1-2 minutes to create a light roux. This step will help thicken the soup and create a creamy texture.
- Build the Soup : Slowly pour in the chicken stock, stirring to combine. Add the diced potatoes and bring the mixture to a gentle boil. Lower the heat and let the soup simmer for 10-15 minutes, or until the potatoes are tender.
- Add the Brussels Sprouts : Stir in the shaved Brussels sprouts and continue to simmer for another 10 minutes, allowing the Brussels sprouts to soften and flavors to meld together.
- Finish with Herbs and Lemon : Once the vegetables are cooked to your liking, stir in the chopped parsley and add a small squeeze of lemon juice if desired for a bright, fresh flavor.
- Serve : Ladle the soup into bowls and top each serving with crispy bacon bits. Savor it while it’s still warm, ideally paired with a chunk of rustic bread to enhance your meal!