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Potato Turmeric Soup with Bacon, Crispy Brussels Sprouts and Onion Topping

Ingredients

  • 5-6 slices uncooked bacon
  • 6 tbsp butter
  • 1/2 cup flour
  • 2 pounds mini/baby potatoes, halved or quartered Keep them all 1/2" or smaller.
  • 4 cups milk
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup cream cheese, softened
  • Salt and pepper
  • 1/2 pound brussels sprouts, sliced thinly
  • whole cippolini onions, peeled Can use another small onion if preferred.
  • 1-2 small mild jalapenos, chopped small

Instructions

  1. Preheat oven to 375.

  2. Spray baking sheet with oil and place all brussels sprouts and onions on sheet. Drizzle with olive oil, salt and pepper.

  3. Place baking sheet in oven to crisp and caramelize produce. Check every 10 minutes to ensure they don't burn, and shake/stir them up to ensure all portions get crispy and/or caramelized. (Mine took approximately 40 minutes.)

  4. When done, set aside.

  5. While brussels sprouts and onions are in the oven, begin on the rest of the soup.

  6. Place bacon in the bottom of a cast iron Dutch oven. Fry until crispy. Set bacon aside, leaving drippings in pan.

  7. Add all the butter to the hot pan and let it melt. Once melted fully, stir in jalapenos and then cover with flour. Using whisk, combine butter, drippings and flour and let simmer for 60 seconds, stirring constantly.

  8. Pour in milk, chicken broth and heavy cream, separately, stirring throughout the additions. Season with salt and pepper.

  9. After liquids are thoroughly combined with flour mixture, dump in potatoes. Bring to boil for 10-15 minutes until potatoes are soft enough to be poked with a fork.

  10. Put half of the mixture into the blender. Puree for 30-45 seconds until it's mostly smooth. Pour back into pan on stove. (You can also use an immersion blender if you'd like.)

  11. Shred fresh turmeric into soup, approximately 1 tbsp but eyeball to your preference.

  12. Bring to simmer for another 10-15 minutes, until potatoes are fully cooked.

  13. Add in cream cheese and stir thoroughly. Turn off heat.

  14. Serve soup in bowl, sprinkling bacon, crispy brussels sprouts and onions on top.