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 is brought to you by Foodista. It will be a hit at your Autumn event. If you have dijon mustard, garlic cloves, onions, and a few other ingredients on hand, you can make it. 47 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 71%, this dish is solid. Similar recipes include 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free), and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}.
Diets
Ingredients
olive oil
2 Tbsp
bacon
1 cup
onions
2
garlic cloves
4
chicken stock
7 cups
baking potaotes
2.25 cups
savoy cabbage
3 cups
worcestershire sauce
1 tsp
dijon mustard
1 tsp
flat leaf parsley
3 Tbsp
garnish
1 serving
Cooking in Steps
-
1In a large stock pot, heat the olive oil over medium-high heat.
olive oil
stock
pot -
2Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
onion
bacon
-
3Add garlic and cook for one more minute, until fragrant.
garlic
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4Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.
worcestershire sauce
vegetable stock
potato
cabbage
whole chicken
mustard
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5Mix 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.
salt and pepper
potato
-
6Remove the pot from heat and allow it to cool for 5 minutes.
pot -
7Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
blender -
8Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
stock
pot -
9Stir in parsley and ladle into serving bowls.
parsley
bowl
ladle -
10Serve with a wedge of lemon and gluten free garlic croutons.
garlic croutons
lemon