Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Place a large soup pot over medium-high heat, and once hot, add in the chopped bacon. Allow it cook and crisp up, rending the fat out. Once crispy, remove the bacon from the pot with a slotted spoon and place onto paper towel to drain. Remove most of the bacon drippings from the pot, leaving behind about 1 tablespoon worth.

Step 3

To the bacon drippings add the 3 tablespoons olive oil and the 1 tablespoon of ghee or butter. Once melted together, add in the diced onions along with a pinch or two of salt and black pepper, the Italian seasoning, and the pinch of white pepper.

Step 4

Saute the onion for a few moments until softened, then add in the garlic. Once the garlic is aromatic, sprinkle in the flour and stir to incorporate, cooking it for about 30 seconds or so.

Step 5

Whisk in the chicken stock or broth, then add in the potatoes, and bring things to a vigorous simmer. Then, reduce the heat so that the soup is gently simmering, cover, and cook the soup for about 12 minutes. (This gives the potatoes a head start with softening.)

Step 6

After 12 minutes, add in the shaved Brussels sprouts and stir to combine, then cover the soup again and continue to simmer for roughly another 10 minutes, or just until the potatoes are tender.

Step 7

To finish the Brussels sprout soup, stir in the crispy bacon along with the chopped parsley (and teeny squeeze of lemon, if using). Stir to incorporate, then check to see if any additional salt/pepper is needed, and serve hot with warm bread on the side, if desired.