Bacon & Potato Soup, Gluten & Dairy Free
By: Kelsey Ganes
Published: Sunday, September 25, 2011 - 7:44pm

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 squeeze of lemon

Preparation

1 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. 2 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. 3 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. 4 Stir in parsley and ladle into serving bowls. Serve with a wedge of lemon and gluten free garlic croutons.

About

Salty bacon and creamy potatoes make for a rich, hearty soup packed with protein, natural fiber and enriched with homemade chicken or vegetable stock. If using storebought stock, go easy on the salt -- even low sodium stock will be quite salty with the bacon! A perfect autumn or winter meal, gluten free.
Adapted from 1 Stock, 100 Soups.