Bacon & Potato Soup, Gluten & Dairy Free

Ready in : 45 mins

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

DAIRY FREE

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

1
In a large stock pot, heat the olive oil over medium-high heat.

olive oil

stock

pot
2
Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.

onion

bacon
3
Add garlic and cook for one more minute, until fragrant.

garlic
4
Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.

worcestershire sauce

vegetable stock

potato

cabbage

whole chicken

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.

salt and pepper

potato
6
Remove the pot from heat and allow it to cool for 5 minutes.

pot
7
Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.

blender
8
Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.

stock

pot
9
Stir in parsley and ladle into serving bowls.

parsley

bowl

ladle
10
Serve with a wedge of lemon and gluten free garlic croutons.

garlic croutons

lemon