When the weather turns cool and you’re craving something warm, nourishing, and deeply comforting, this Creamy Brussels Sprout & Potato Soup is exactly what belongs in your bowl. Silky smooth, naturally rich, and full of savory flavor, this soup transforms humble vegetables into a cozy, satisfying meal you’ll want to make again and again.

Brussels sprouts bring an earthy depth, potatoes add body and creaminess, and a simple blend of aromatics ties everything together. The result is a soup that feels indulgent without being heavy—perfect for weeknight dinners, meal prep, or relaxed weekend lunches.

Why You’ll Love This Creamy Brussels Sprout & Potato Soup

This soup is proof that vegetables can be both comforting and crave-worthy.

Ultra-creamy texture without being overwhelming
Simple, budget-friendly ingredients
Naturally hearty and filling

Great for meal prep and leftovers
Easy to customize (vegan, dairy-free, or extra rich)
Perfect as a starter or main meal

Even Brussels sprout skeptics are often surprised by how mellow and delicious they become once simmered and blended.

What Makes Brussels Sprouts Perfect for Soup?

Brussels sprouts are often roasted or sautéed, but they truly shine in soups.

Flavor Benefits

Mild bitterness balances creamy ingredients

Deep, savory flavor when cooked slowly
Pairs beautifully with potatoes, garlic, and onion

Texture Benefits

Softens completely when simmered

Blends smoothly into creamy soups
Adds body without heaviness

When combined with potatoes, Brussels sprouts create a soup that’s both velvety and deeply satisfying.

Ingredients You’ll Need

This recipe relies on simple pantry and produce staples.

Main Ingredients

Brussels sprouts (trimmed and halved)
Potatoes (Yukon Gold or russet)

Onion
Garlic
Olive oil or butter

Vegetable broth or chicken broth

For Creaminess

Heavy cream, half-and-half, or milk
Optional: cream cheese or Greek yogurt

Seasonings

Salt
Black pepper
Thyme or rosemary (fresh or dried)

Nutmeg (optional, for warmth)

Optional Garnishes

Croutons
Crispy bacon bits

Shaved Parmesan
Fresh herbs

Best Potatoes for Creamy Soup

Potatoes play a major role in the texture of this soup.

Yukon Gold Potatoes

Naturally buttery
Blend smoothly
Ideal for creamy soups

Russet Potatoes

Very starchy
Create a thicker soup
Slightly fluffier texture

Avoid waxy potatoes, which don’t break down as well.

How to Make Creamy Brussels Sprout & Potato Soup

Step 1: Prep the Vegetables

Trim the Brussels sprouts, peel and dice the potatoes, and chop the onion and garlic.

Step 2: Sauté the Aromatics

Heat olive oil or butter in a large pot. Sauté onion until soft, then add garlic and cook briefly until fragrant.

Step 3: Add Brussels Sprouts and Potatoes

Stir in Brussels sprouts and potatoes, coating them in the aromatics for added flavor.

Step 4: Simmer

Pour in broth, add seasonings, and bring to a gentle boil. Reduce heat and simmer until vegetables are very tender.

Step 5: Blend Until Smooth

Use an immersion blender (or countertop blender) to blend until silky smooth.

Step 6: Add Cream

Stir in cream or milk and gently warm the soup without boiling.

Step 7: Taste and Adjust

Adjust salt, pepper, and herbs as needed before serving.

Texture and Flavor Profile

This soup is:

Velvety and smooth
Mildly sweet from the potatoes
Savory with a hint of earthiness

Comforting but not heavy

The Brussels sprouts lose their sharpness and become pleasantly mellow once blended.

Pro Tips for the Best Soup

Don’t rush the simmering—fully tender vegetables blend better

Blend thoroughly for a smooth, restaurant-style texture
Add cream at the end to prevent curdling
Taste before serving—Brussels sprouts need enough salt

Thin with broth if needed after blending

How to Reduce Bitterness in Brussels Sprout Soup

If you’re sensitive to bitterness, these tips help:

Use fresh, bright green Brussels sprouts

Avoid overcooking at high heat
Balance with potatoes and cream
Add a small splash of lemon juice or cream at the end

The potato-to-Brussels-sprout ratio in this recipe is designed to keep flavors balanced.

Variations and Customizations

Vegan Brussels Sprout & Potato Soup

Use olive oil instead of butter
Use vegetable broth

Swap cream for coconut milk or cashew cream

Extra Creamy Version

Add a bit of cream cheese before blending
Finish with grated Parmesan

Roasted Brussels Sprout Soup

Roast Brussels sprouts first for deeper flavor
Add them to the soup before blending

Spicy Twist

Add a pinch of chili flakes or white pepper

What to Serve with Brussels Sprout & Potato Soup

This soup pairs beautifully with simple sides:

Crusty bread or sourdough
Garlic toast

Grilled cheese sandwich
Simple green salad

It’s filling enough to be a main course, especially with bread.

Storage and Reheating Tips

Refrigerator

Store in an airtight container for up to 4 days

Freezing

Freeze before adding cream for best texture
Add cream after reheating

Reheating

Reheat gently on the stovetop
Stir often to maintain smoothness

Is This Soup Healthy?

Yes. This soup is:

Rich in fiber and vitamins
Naturally filling
Easily adapted to lighter or dairy-free versions

Brussels sprouts are high in vitamin C and antioxidants, while potatoes provide energy and satiety.

Frequently Asked Questions

Does Brussels sprout soup taste bitter?

No, not when balanced with potatoes and cream.

Can I make it ahead of time?

Yes, the flavor improves after resting.

Can I use frozen Brussels sprouts?

Yes, though fresh gives the best flavor.

Can I leave it chunky?

Absolutely—blend partially if you prefer texture.

Perfect for Any Season

While ideal for fall and winter, this soup is great year-round when you want:

A light but comforting meal
A vegetable-forward dish
Something easy and nourishing

It works equally well as a cozy dinner or an elegant starter.

Final Thoughts

This Creamy Brussels Sprout & Potato Soup is the kind of recipe that surprises people—in the best way. Smooth, savory, and deeply comforting, it transforms simple vegetables into a bowl of pure comfort.

If you’re looking for a cozy, nourishing soup that’s easy to make and full of flavor, this recipe deserves a place in your regular rotation.

Creamy Brussels Sprout & Potato Soup (Comforting, Smooth & Flavor-Packed)

Author: WAFA LI

Print Recipe

Instructions

Sauté aromatics: In a large pot, heat olive oil and butter over medium heat. Add onion; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
Add veggies: Add Brussels sprouts and potatoes. Cook 5 min, stirring occasionally.
Simmer: Pour in broth and thyme. Bring to a boil, then reduce heat. Cover and simmer 20–25 minutes, until potatoes and sprouts are very tender.

Blend (optional): For a creamy texture, use an immersion blender to purée until smooth—or leave slightly chunky for more texture.
Finish: Stir in cream, salt, and pepper. Warm gently (do not boil). Add a squeeze of lemon or pinch of nutmeg if desired.
Serve hot, topped with crispy sprouts, cheese, and herbs.

💡 Pro Tip: Roast extra Brussels sprouts at 400°F (200°C) for 20 min with olive oil, salt, and pepper for a crunchy garnish!

Prep Time & Nutrition (per serving, serves 4):