Potato Kale and Bacon Gumbo

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Average Rating: 4.5 | Rated By: 3 users

Soup is delicious at any time, but it’s especially comforting when a crisp chill is in the air. It doesn’t get any more comforting than potatoes and bacon. With the addition of kale and some other veggies, this soup will get you through the darkest season. Enjoy as a starter or a main and serve with delicious gluten-free bread

Ingredients

  • 1 Tbsp. coconut oil or extra virgin olive oil
  • 3 GF thick slices of bacon, roughly chopped
  • 1 large white onion, chopped
  • 3 garlic cloves, chopped
  • 2 celery stalks, diced
  • 1 bell pepper (red, yellow or orange), cut into bite-size pieces
  • 4 cups GF chicken stock
  • 2 cups water
  • 2 GF bay leaves
  • 2 lb. potatoes, peeled and cut into bite-size pieces
  • 1 bunch kale, stems removed and thinly sliced
  • 3 carrots, diced
  • Sea salt and freshly ground GF black pepper to taste
  • Instructions

  • In a large soup pot over medium heat, heat oil. Add bacon and onions and cook for 5 minutes, stirring occasionally
  • Add garlic, celery and bell pepper and cook for 3 more minutes
  • Add balance of ingredients and bring to boil. Cover and reduce heat to medium. Cook for 15 minutes or until potatoes are fully cooked. Remove bay leaves
  • Transfer about a quarter of the soup into a blender and blend until smooth, and then return to the soup. Serve hot


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