Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup recipe, I set out to make friends with a potato-based soup with a fresh approach.
No stick blender-pulverized, creamy, cheesy, chowder-like soup here. Let’s break this recipe down: the smokiness of bacon, the herb-infused notes of thyme and rosemary, a pungent punch of Cajun spice, the freshness of Brussels, and it’s all combined with the comforting familiarity of tender potatoes. What’s not to like?
In this soup, the potatoes remain in chunks and the Brussels take on a unique flavor that compliments the bold ingredients. Be sure to save the petals (leaves) that fall off the sprouts when slicing them. When added back to the soup at the end, the bright green leaves wilt in the hot stock for a distinct finish. And the crispy bacon garnish just seals the deal for me.
Give this Potato and Brussels Soup a try and cozy up to your new best friend.
- 4 large russet potatoes
- 2 pounds Brussels sprouts
- 4 strips smoked bacon, chopped
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon minced garlic
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon Cajun seasoning
- 5 cups chicken stock
- Salt and freshly ground black pepper
- Peel the potatoes and cut into 1-inch chunks.
- Cut the woody end off the Brussels sprouts and cut lengthwise in half. Reserve the green leaves that fall off the sprouts for later use.
- In a large pot with a heavy lid over medium-high heat, add the bacon and sauté until crispy, about 10 minutes. Remove the bacon and add the Brussels sprouts (do not add the loose leaves), and cook until they are browned, about 10 minutes. Add the onion, celery, and bell pepper. Sauté just until the onions turn translucent and add the thyme, rosemary, garlic, white pepper, onion powder, and Cajun seasoning. Cook for another 2 minutes.
- Add the chicken stock and the potatoes, and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until the potatoes and the Brussels sprouts are tender, about 45 minutes.
- Add the reserved sprout leaves to the soup and let simmer until the leaves have wilted but are still green, about 15 minutes.
- Season with salt and paper to taste. Ladle into bowls and garnish with the crispy bacon pieces.
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