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
- 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!
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