Bacon Brussels Sprouts Chowder

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 1 lb Brussels sprouts
  • 2 Yukon gold potatoes, peeled and cut into quarters, large

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

Found on framedcooks.com

Description

Ingredients

• 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

Directions

• 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.