Preparation Steps
In a large stock pot, heat the olive oil over medium-high heat.
Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
Add garlic and cook for one more minute, until fragrant.
Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.
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.
Remove the pot from heat and allow it to cool for 5 minutes.
Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
Pour blended portion back into the stock pot and return to heat.
Cook, stirring often, for 5-10 minutes or until heated through.
Stir in parsley and ladle into serving bowls.
Serve with a wedge of lemon and gluten free garlic croutons.