Creamy Brussels Sprout and Bacon Soup

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 320 kcal

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!
Keyword Brussels Sprout Soup

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