Brussels Sprout Soup With Potato

Homemade brussels sprout soup is creamy, dense, luxurious, and incredibly soothing. A straightforward green soup that is tasty and filled with nutrients your body will appreciate.

You just require a few common ingredients and minimal effort to prepare this delightful homemade vegetable soup.

Brussels sprouts soup with potato recipe

What could be a better way to greet the new year than to begin with a soup recipe? Following the festive season where we often indulge in all the treats—hello chocolates, dips, and wine. It’s refreshing to embrace some clean eating resolutions.

I feel you, plus you likely have some Brussels sprouts remaining from Christmas and the New Year. So, what better way to utilize them than by crafting a creamy brussels sprouts soup with potatoes!

Simply toss the ingredients into your dutch oven or soup pot and you will have a delightful healthy meal in no time. This brussels sprout soup resembles my homemade creamy broccoli soup, so if you adore green soups, you’re going to relish this recipe too!

This scrumptious homemade vegetable soup is

• Simple, straightforward, and quick to prepare
• Low in calories and carbohydrates
• Vegetarian but can easily be made vegan
• Gluten-free
• Comforting and loaded with nutrients
• Flexible and can be prepared in a crockpot (slow cooker) or an Instant pot (pressure cooker)

Tools required

Dutch oven: this is my preferred choice, but any soup pot with a lid will suffice

An immersion blender or a high-powered blender is essential for a smooth and creamy soup.

Vegetable peeler or a sharp knife to chop and peel the potatoes

Brussels sprouts soup ingredients

Brussels sprouts: This is evident since there’s no soup recipe today without this essential ingredient. I prefer to cut the brussels sprouts in half before cooking; however, this isn’t necessary as the vegetable can be cooked whole.

Potato: You can prepare Brussels soup without potatoes, but I enjoy including it as it naturally thickens the soup without needing cream or roux. Utilize an all-purpose potato or a red potato.

Olive oil: substitute with another flavorless healthy cooking oil or butter

Onion and garlic: It’s vital to use fresh onion and garlic as they create a fantastic flavor base for the soup.

Chicken stock: substitute with vegetable stock to make this recipe vegetarian; however, not all chicken stock is made with actual chicken, so verify the ingredients before purchasing. Yes, you can use water, but water lacks flavor, so it won’t enhance the soup.

Cheese: I used grated cheddar cheese, grating a block myself for better flavor and it melts perfectly for a smooth and creamy texture, but pre-grated cheese (make sure it’s fresh, not stale) works as well.

Herbs de Provence: substitute with Italian seasoning as they share a similar flavor profile

Red pepper flakes: for a touch of heat, substitute with cayenne pepper

Milk: I used evaporated milk; however, you can opt for whole milk, heavy cream, or even half and half. For a dairy-free option, use almond milk or coconut milk.

Salt and black pepper

How to prepare Brussels sprout soup with potato

Warm up olive oil on medium-high heat, add chopped onions and garlic, and sauté until soft and aromatic.

Add sliced brussels sprouts, diced potatoes, Herbs de Provence, and sauté for around 3 minutes. Pour chicken stock over the sautéed vegetables, then season with salt, black pepper, and red pepper flakes, stir to mix, and cover the pot.

Lower the heat and let simmer until the potatoes and brussels sprouts are fork-tender. Remove the pot from the heat, and using an immersion blender, puree the soup until velvety.

Mix in milk, and grated cheese into the warm soup and stir until melted, taste and season with salt if necessary. Serve in bowls with extra shaved fresh brussels sprouts and crusty bread or a grilled cheese sandwich. Enjoy!

Can I prepare this in advance?

Yes, you can make brussels sprout soup in advance. It can be stored in the refrigerator for up to 5 days in an airtight container, though I prefer to keep it for 3 days for peak freshness.

The soup can also be frozen for up to 3 months in an airtight container or a Ziploc freezer bag. Thaw overnight in the fridge prior to reheating.

What to serve with brussels sprout soup?

I enjoy pairing this simple green vegetable soup with toasted ciabatta, homemade soda bread, or a grilled cheese sandwich, but feel free to enjoy it alongside your favorite meal or as an appetizer; you can even top the soup with bacon bits for added crunch.

Other accompaniments to serve it with include

Croutons

Pesto garlic bread

Baguette garlic bread.

More soup recipes

Vegetable soup

Instant pot carrot soup

Loaded potato soup

Potato corn chowder

If you tried this super easy creamy brussels sprout soup recipe, don’t forget to provide me with feedback. Tag me @thedinnerbite onInstagram and save it on yourPinterest. Please subscribe to the blog if you haven’t for free new recipes delivered to your inbox.