2medium Russet potatoespeeled and cut into ½" cubes
6cupsvegetable broth
½cupheavy cream
salt and pepperto taste
Instructions
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon grease in the pot.
Add the shallots and cook until tender and transparent, then add the garlic and cook until just fragrant, about 30 seconds.
Add the celery and carrots and cook for about 3 to 4 minutes, until they are just starting to become tender.
If needed, pour in about ½ cup of vegetable broth and deglaze the pot. Add the brussel sprouts and potatoes, then pour in the remaining vegetable broth. Bring to a boil, reduce heat, cover and simmer until the brussel sprouts and potatoes are tender, about 15 to 20 minutes.
Set aside a small portion of the cooked bacon for topping, if desired, and return the remaining bacon to the pot.
Carefully transfer about ⅓ to ½ of the soup to a blender and pulse until smooth, then carefully pour the mixture back into the soup pot. Alternatively, use an immersion blender to blend your soup directly in the pot.
Stir in the heavy cream and add salt and pepper to taste.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.