Potato and Brussels Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 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
  1. Peel the potatoes and cut into 1-inch chunks.
  2. 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.
  3. 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.
  4. 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.
  5. Add the reserved sprout leaves to the soup and let simmer until the leaves have wilted but are still green, about 15 minutes.
  6. Season with salt and paper to taste. Ladle into bowls and garnish with the crispy bacon pieces.
I like regular russet baking potatoes for this, but you can use the smaller Yukon Gold or new potatoes if you like.
Recipe by Acadiana Table at https://acadianatable.com/2019/06/10/potato-brussels-soup/