Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and browned, about 5-7 minutes. Remove the bacon pieces and set them aside on a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot, discarding any excess.

Sauté the Aromatics: In the same pot, add 3 tablespoons of olive oil and the ghee or butter. Heat over medium and add the diced onion. Sauté for 4-5 minutes until the onion becomes translucent and fragrant. Season with salt, black pepper, Italian seasoning, and a pinch of white pepper.

Thicken the Soup: Dust the onion and garlic blend with flour, mixing continuously for 1-2 minutes to form a roux. This will aid in thickening the soup as it simmers.

Add Stock and Potatoes: Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the diced potatoes and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.

Add Brussels Sprouts: Once the potatoes are soft, stir in the shaved Brussels sprouts. Simmer for an additional 5 minutes, until the Brussels sprouts are cooked through but still slightly crisp.

Finish the Soup: Stir in the chopped parsley and a small squeeze of lemon juice for a touch of brightness. Taste and adjust the seasoning with additional salt and pepper, if needed.

Serve and Garnish: Ladle the soup into bowls and top with the crispy bacon pieces. Serve hot with a side of crusty bread or enjoy on its own for a cozy and filling meal.