Summary

Bacon & Potato Soup, Gluten & Dairy Free might be just the main course you are searching for. Watching your figure? This dairy free recipe has 410 calories, 20g of protein, and 17g of fat per serving. This recipe serves 6 and costs $1.97 per serving. This recipe from Foodista has 47 fans. If you have savoy cabbage, bacon, worcestershire sauce, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Similar recipes are Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free), 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, and Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian.

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.

Ingredients

• 1 olive oil
• 2 lean bacon, chopped
• 3 yellow onions, diced
• 4 garlic cloves, minced
• 5 vegetable or chicken stock
• 6 diced red or baking potaotes
• 7 Savoy cabbage, shredded
• 8 Worcestershire sauce
• 9 Dijon mustard
• 10 flat leaf parsley, finely chopped
• 11 Garnish with a tablespoon of lemon

Directions

• 1 In a large stock pot, heat the olive oil over medium-high heat.
• 2 Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
• 3 Add garlic and cook for one more minute, until fragrant.
• 4 Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.
• 5 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.
• 6 Remove the pot from heat and allow it to cool for 5 minutes.
• 7 Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
• 8 Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
• 9 Stir in parsley and ladle into serving bowls.
• 10 Serve with a wedge of lemon and gluten free garlic croutons.