Remove outer leaves from Brussels sprouts and halve them. Peel potatoes, halve and dice.
Sauteé sprouts in oil, add the potatoes and fry briefly. Douse with soup and cream and simmer 25 minutes.
Stir in creme fraiche.
Cut the onion into thin rings. Fry bacon in oil, add the onion and sauteé them until translucent. Garnish the pot with them.