Begin cooking the bacon. Then, drain the fat, cool and crumble. Set aside.

While the bacon cooks, prepare vegetables as directed above. For the Brussels Sprouts, only trim off the very end of the stem-you do not want to take too much of the stem. Then, cut the Brussels Sprouts in half lengthwise.

In a large stock pot, cook carrots, celery and onion in the butter for 5 minutes. Add the minced garlic after 4 minutes.

Then, add in the flour and stir to combine.

Add the halved Brussels Sprouts, diced potatoes and chicken broth. Stir and bring to a boil. Allow the soup to cook, stirring occasionally, for 20-25 minutes or until vegetables reach desired tenderness.

When vegetables have reached the desired tenderness, remove pot from the heat and stir in the soy sauce, Worcestershire sauce, dried parsley, salt and pepper.

Now, remove about 1 1/2 cups of the soup and place in a medium sized, heat safe bowl. Slowly stir the heavy cream into the soup in that bowl.

Then, stir the soup and cream mixture slowly back into the soup in the stock pot.

Serve with bread and top with slice green onion tops and crumbled bacon. Enjoy!