Bacon & Potato Soup, Gluten & Dairy Free
Bacon & Potato Soup, Gluten & Dairy Free is a dairy free main course. For $1.97 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 17g of fat, and a total of 410 calories. This recipe serves 6. It i
- Ready in 45 minutes
- Servings: 6
- Category: lunch
- Source: foodista.com
Ingredients
- 2 Tbsp olive oil
- 1 cup lean bacon, chopped
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 7 cups vegetable or chicken stock
- 2 1/4 cups diced red or baking potaotes
- 3 cups Savoy cabbage, shredded
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 Tbsp flat leaf parsley, finely chopped
- Garnish with a tablespoon of lemon
- Garnish with a tablespoon of lemon
Instructions
- In a large stock pot, heat the olive oil over medium-high heat.
- Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
- Add garlic and cook for one more minute, until fragrant.
- Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.
- Mix well and season with salt and pepper. Bring soup to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are tender but not disintegrating.
- Remove the pot from heat and allow it to cool for 5 minutes.
- Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
- Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
- Stir in parsley and ladle into serving bowls.
- Serve with a wedge of lemon and gluten free garlic croutons.