Bacon & Potato Soup, Gluten & Dairy Free

Bacon & Potato Soup, Gluten & Dairy Free

Description: 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 chefcipe 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 & Intolerances
dairy free |

Weight watchers points: 12

Prep Time
45 minutes
Total Time
45 minutes

Login or Sign Up to add Bacon & Potato Soup, Gluten & Dairy Free to your Recipe Box



  • 2 Tbsp olive oil
  • 1 cup bacon
  • 2 onions
  • 4 garlic cloves
  • 7 cups chicken stock
  • 2 1/4 cups baking potaotes
  • 3 cups savoy cabbage
  • 1 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • 3 Tbsp flat leaf parsley
  • 1 serving garnish


  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.