Colcannon Soup

In a soup pot over medium heat, brown bacon in olive oil. When bacon is browned, add leeks and cook just until they are soft (don’t brown them). Add room temperature chicken broth and potatoes. Simmer 15 to 20 minutes until potatoes are soft. Remove pot from heat and let it cool for 15 minutes or so. Use a stick blender and blend until smooth. Add cream and warm gently. Add Brussels sprouts and simmer gently until the shredded sprouts are softened and cooked. Add salt and pepper to taste. Garnish with parsley.