Bacon & Potato Soup, Gluten & Dairy Free

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}.

Ingredients

olive oil

olive oil

2 Tbsp

bacon

bacon

1 cup

onions

onions

2

garlic cloves

garlic cloves

4

chicken stock

chicken stock

7 cups

baking potaotes

baking potaotes

2.25 cups

savoy cabbage

savoy cabbage

3 cups

worcestershire sauce

worcestershire sauce

1 tsp

dijon mustard

dijon mustard

1 tsp

flat leaf parsley

flat leaf parsley

3 Tbsp

garnish

garnish

1 serving

Cooking in Steps

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

    olive oil

    olive oil

    stock

    stock

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

    onion

    onion

    bacon

    bacon

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

    garlic

    garlic

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

    worcestershire sauce

    worcestershire sauce

    vegetable stock

    vegetable stock

    potato

    potato

    cabbage

    cabbage

    whole chicken

    whole chicken

    mustard

    mustard

  5. 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

    salt and pepper

    potato

    potato

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

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

    blender
    blender
  8. 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

    stock

    pot
    pot
  9. 9
    Stir in parsley and ladle into serving bowls.

    parsley

    parsley

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

    garlic croutons

    garlic croutons

    lemon

    lemon