This recipe comes from Twelve Months of Monastery Soups.
2 Tab. Butter
1 pound Brussels Sprouts, sliced into quarters
1 pound potatoes, peeled and diced
2 leeks or onions, sliced
3 garlic cloves
8 cups of water
salt and pepper to taste
1 bay leaf
2 cups of milk or cream
Melt the butter in a saucepan and saute the Brussels Sprouts, potatoes, onions and garlic for 1-2 minutes, stirring continuously. Add the water and seasonings and cook slowly over low-medium heat for 40-45 minutes, or until the vegetables are tender. Remove the bay leaf. Add milk and stir well. Blend the soup in a blender and serve hot.
If desired, cook separately some Brussels sprouts sliced into quarters to be used as a garnish on top of the soup.