Bacon & Potato Soup, Gluten & Dairy Free

1. In a large stock pot, warm 2 tablespoons of olive oil over medium-high heat. Add the chopped bacon and diced onions, stirring occasionally. Sauté until the bacon is crisp and the onions are soft and translucent, about 6-8 minutes. This creates a rich, savory base for your soup. | 2. Add minced garlic, cooking just until fragrant—about 1 minute—to enhance the depth of flavor without overpowering the soup.

Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the pot for extra flavor. Add diced potatoes, shredded cabbage, Worcestershire sauce, and a teaspoon of mustard. Stir everything together to blend the flavors and season generously with salt and pepper.

Increase the heat to bring the soup to a gentle boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This slow cooking softens the cabbage and potatoes, releasing their flavors into the broth while keeping the potatoes tender yet intact.

1. Remove the pot from heat and allow it to cool slightly. Scoop out about 2 1/2 cups of the soup, including both liquid and solids, and transfer to a blender. Pulse a few times until you reach a coarse purée. Be careful not to over-blend; you want to retain some texture to give the soup a hearty, rustic quality. | 2. Pour the blended mixture back into the pot, stirring to combine. This step thickens the soup slightly, creating a creamy, satisfying consistency.

1. Return the pot to medium-low heat, cooking for another 5-10 minutes to reheat. Stir frequently to prevent sticking. Just before serving, fold in freshly chopped parsley for a burst of color and freshness. | 2. Ladle the soup into bowls and garnish with a lemon wedge for a hint of brightness. Serve with gluten-free garlic croutons for a delightful crunch.