I used a variety of fingerling potatoes in my recipe, including the colorful and healthy "purple" fingerling. Also this recipe doesn't require that you mash the potatoes- they are cubed and cooked right in this one pot recipe. Serve with Irish Soda Bread for a classic St. Patrick's Day lunch.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 3 slices gluten-free bacon
- 1 medium, finely chopped onions
- 1 large, finely sliced leek (white and light green portion only)
- 4 cups chopped green cabbage OR kale
- 2 minced cloves garlic
- 2 tablespoons all-purpose gluten-free flour OR sweet rice flour
- 1/2 cup dry white wine
- 4 cups good quality gluten-free chicken stock (homemade is best!)
- 12 ounces cubed potatoes (I used a mixture of red, purple and yellow fingerling potatoes)
- 1/2 cup light canned coconut milk OR heavy cream if you aren't dairy-free
- Salt and pepper to taste
- In a large stockpot fry bacon. Remove cooked bacon and let cool.
- Add onion, leek and cabbage to the pan. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 8 minutes.
- Add garlic and gluten-free flour. Stir to blend.
- Add wine and simmer 2 minutes until mixture begins to thicken.
- Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 12 minutes or until potatoes are tender. Lightly mash potatoes with a fork while still in pan.
- Crumble cooled bacon and add to soup. Season with salt and pepper.
Serves 6 to 8
Recipe for Gluten-Free Irish Soda Bread
Recipe for Creamy Gluten-Free Potato Leek Soup
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.