Ingredients

The following ingredients have 5 Servings
  • 1 pound Brussels sprouts
  • 2 large Yukon Gold potatoes, peeled and cut into quarters
  • 4 cups chicken broth
  • 4 strips of bacon, cut into 1 inch pieces
  • Salt and pepper

Instruction

  • Cut the bottoms off of the Brussels sprouts and peel the outside leaves off, saving the leaves for later. Cut them in half and place them in a large saucepan with the potatoes and the broth.
  • Bring the broth to a simmer over medium high heat and cook until sprouts and potatoes are tender, about ten minutes.
  • While the soup is simmering, cook the bacon in a skillet over medium high heat until crispy. Remove the bacon and drain on paper towels.
  • Add the reserved sprout leaves to the skillet and cook until crispy. Add to the paper towels with the bacon.
  • When the sprouts and potatoes are tender, puree the soup either directly in the pot with an immersion blender, or by ladling it into a standard blender and pureeing.
  • Season the chowder with salt and pepper to taste. Serve garnished with the bacon and crispy leaves.