Instructions

1. 1

   In a large stock pot, heat the olive oil over medium-high heat.

2. 2

   Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.

3. 3

   Add garlic and cook for one more minute, until fragrant.

4. 4

   Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.

5. 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. 6

   Remove the pot from heat and allow it to cool for 5 minutes.

7. 7

   Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.

8. 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. 9

   Stir in parsley and ladle into serving bowls.

10. 10

    Serve with a wedge of lemon and gluten free garlic croutons.