Bacon & Potato Soup, Gluten & Dairy Free
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.
Instructions
- 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.