Brussels Sprouts Potato Soup
Creamy Brussels Sprouts Potato Soup filled my kitchen with the most inviting aromas on a chilly winter morning, as the tender potatoes and Brussels sprouts mingled with onions and garlic, teasing my family’s senses and building our anticipation.
I still remember the first time I made this soup – it was a snowy Sunday afternoon in February, and my kids were playing in the living room while I sautéed the onions and garlic in a mixture of butter and olive oil, the smell wafting through the house and drawing everyone into the kitchen to see what I was making.
As we sat down to enjoy the soup together, I realized that this Brussels Sprouts Potato Soup quickly became a cherished family favorite.
Why You’ll Love This Brussels Sprouts Potato Soup
- The velvety texture of the potatoes and the tender crunch of the Brussels sprouts creates a delightful contrast in each spoonful.
- The deep, rich flavors of the roasted garlic and sautéed onions meld together with the earthy sweetness of the potatoes and the slight bitterness of the Brussels sprouts, creating a perfectly balanced flavor profile.
- In just 35 minutes, you can have a steaming hot, comforting bowl of goodness on your table.
- This recipe is foolproof because it uses simple, accessible ingredients and straightforward techniques that are easy to master, even for a beginner cook.
- It’s perfect for a cozy night in with the family or as a comforting, healthy option for a busy weeknight dinner.
Ingredients You’ll Need
- 2 cups diced Brussels sprouts
- 3 cups diced potatoes
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
The star ingredients of this recipe – the Brussels sprouts and potatoes – are what make it so hearty and satisfying, and their earthy flavors are elevated by the aromatic onions and garlic.
The freshness of the Brussels sprouts, with their compact, green buds and crisp leaves, adds a beautiful pop of color to the dish, while the potatoes provide a comforting, homey feel.
Expert Tips for the Best Brussels Sprouts Potato Soup
- Roasting the garlic before sautéing it with the onions brings out its deep, nutty flavor and adds a richness to the soup that’s just incredible – and it’s worth the extra 10 minutes of prep time.
- A common mistake people make when cooking Brussels sprouts is overcooking them, which can make them mushy and unappetizing – to avoid this, simply sauté them for 5-7 minutes, or until they’re tender but still crisp.
- For a pro upgrade, try adding some diced bacon or pancetta to the pot for a smoky, savory flavor that pairs perfectly with the Brussels sprouts and potatoes.
- You’ll know the soup is done when the potatoes are tender and the Brussels sprouts are cooked through, with a slight crispness to them still – this should take about 20-25 minutes of simmering time.
- To make ahead, simply cook the soup as directed, then let it cool and refrigerate or freeze it for later – it reheats beautifully and is just as delicious the next day.
Variations and Substitutions
To make this recipe gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend – you can also use gluten-free broth for an extra precaution.
If you’re looking for a protein swap, try adding some diced chicken or bacon to the pot for added flavor and nutrition – or, for a vegan option, you can use tofu or tempeh instead.
For a bold flavor twist, try adding some diced jalapeños or red pepper flakes to the pot for an extra kick of heat – this pairs perfectly with the earthy sweetness of the potatoes and Brussels sprouts.
How to Store and Reheat
This soup will keep in the fridge for up to 5 days, stored in an airtight container – simply reheat it in the microwave or on the stovetop until warmed through.
To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag and store it in the freezer for up to 3 months – when you’re ready to reheat, simply thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker – simply brown the onions and garlic in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours.
Can I use frozen Brussels sprouts instead of fresh?
Yes, you can use frozen Brussels sprouts – simply thaw them first and squeeze out any excess moisture before using.
How do I store leftover soup?
To store leftover soup, simply let it cool, then transfer it to an airtight container and refrigerate or freeze as directed.
I hope you enjoy making and devouring this delicious Brussels Sprouts Potato Soup as much as my family and I do – it’s the perfect recipe to cozy up with on a chilly evening, and it’s sure to become a new favorite in your household.
So go ahead, grab a spoon, and take a warm, comforting bite – I just know you’ll love it!
Brussels Sprouts Soup
🧂 Ingredients
👩🍳 Instructions
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1In a large pot, melt butter over medium heat.
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2Add diced onion and cook until softened, about 5 minutes.
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3Add minced garlic and cook for another minute.
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4Add diced Brussels sprouts and cook for 5 minutes, stirring occasionally.
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5Add diced potatoes, chicken broth, and heavy cream.
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6Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender.
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7Use an immersion blender to puree the soup, or transfer to a blender and blend in batches.
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8Return the soup to the pot and season with salt and pepper to taste.
