Bacon & Potato Soup, Gluten & Dairy Free
Bacon & Potato Soup, Gluten & Dairy Free takes approximately 45 minutes from beginning to end. This main course has 410 calories, 20g of protein, and 17g of fat per serving. For $1.97 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Winter. It is a good option if you're following a dairy free diet. If you have olive oil, flat leaf parsley, garlic cloves, and a few other ingredients on hand, you can make it. 47 people were glad they tried this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is good. If you like this recipe, take a look at these similar recipes: 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free), and Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian.
Servings: 6
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 tablespoon of lemon
Equipment:
pot
blender
bowl
ladle
Cooking instruction summary:
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. 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. 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. Stir in parsley and ladle into serving bowls. Serve with a wedge of lemon and gluten free garlic croutons.
Step by step:
1. In a large stock pot, heat the olive oil over medium-high heat.
2. Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
3. Add garlic and cook for one more minute, until fragrant.
4. Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and 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.
6. Remove the pot from heat and allow it to cool for 5 minutes.
7. Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
8. Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
9. Stir in parsley and ladle into serving bowls.
10. Serve with a wedge of lemon and gluten free garlic croutons.
Nutrition Information:
covered percent of daily need
