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Creamy Brussels Sprout and Bacon Soup


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  • Author: Raven
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Creamy Brussels Sprout and Bacon Soup is the perfect comfort food, combining crispy, smoky bacon with tender Brussels sprouts in a velvety, savory broth. With hearty potatoes and a hint of garlic and herbs, this dish is wholesome, satisfying, and bursting with flavor. Whether you’re serving it as a starter or a complete meal, this soup will warm you from the inside out. Pair it with crusty bread for the ultimate cozy experience.


Ingredients

Scale
  • 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!

Notes

  • Make it vegetarian: Skip the bacon and use vegetable stock instead of chicken stock. Add a dash of smoked paprika for a hint of smokiness.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve the creamy texture.
  • Freezing: The soup can be frozen, but note that the texture of the potatoes may change slightly. Let the soup cool completely before freezing in a freezer-safe container for up to 3 months.
  • Add extra creaminess: For a richer soup, stir in ½ cup of heavy cream or half-and-half during the final 5 minutes of cooking.
  • Garnish: Sprinkle with Parmesan cheese or fresh chives for added flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American