This hearty Irish Bacon, Cabbage, and Potato Soup is the perfect blend of simple ingredients and comforting flavors. It’s a warm and satisfying dish that brings the essence of Ireland straight to your kitchen. With tender potatoes, savory bacon, and soft cabbage, this soup is as nutritious as it is delicious.
Why You’ll Love This Recipe
- A perfect one-pot meal for cozy evenings.
- Uses simple, budget-friendly ingredients.
- Packed with flavor, yet wholesome and light.
- Easily customizable to suit your taste.
- Great for leftovers—flavors deepen over time!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Irish bacon (or thick-cut bacon)
- Yellow onion
- Garlic cloves
- Russet or Yukon Gold potatoes
- Green cabbage
- Chicken or vegetable broth
- Bay leaves
- Fresh thyme or dried thyme
- Salt and pepper
Directions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving some of the rendered fat in the pot.
- Sauté Aromatics: Add diced onions and minced garlic to the pot. Sauté until fragrant and translucent, about 3-4 minutes.
- Add Potatoes and Cabbage: Stir in chopped potatoes and shredded cabbage, cooking for 5 minutes to soften slightly.
- Simmer the Soup: Pour in the broth, add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer for 25-30 minutes, until the potatoes are tender.
- Add Bacon Back: Chop the cooked bacon into small pieces and stir into the soup. Let it heat through for a few minutes.
- Serve: Remove bay leaves, taste, and adjust seasoning as needed. Serve hot with crusty bread or soda bread on the side.
Servings and Timing
- Servings: Serves 6
- Preparation Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Option: Omit the bacon and use olive oil or butter to sauté the aromatics. Add smoked paprika for a hint of smokiness.
- Add Protein: Include shredded cooked chicken or diced ham for extra heartiness.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for some heat.
- Creamy Texture: Blend a portion of the soup for a creamier consistency while keeping some chunks.
- Herb Variations: Use parsley, dill, or even a touch of rosemary for different flavor profiles.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot over medium heat, adding a splash of broth or water to thin if needed. Stir occasionally to prevent sticking.
FAQs
1. Can I use regular bacon instead of Irish bacon?
Yes, regular thick-cut bacon works well and provides a similar savory flavor.
2. Can I make this soup in a slow cooker?
Absolutely! Cook the bacon first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. Can I use red potatoes instead of russet?
Yes, red or Yukon Gold potatoes are great alternatives and hold their shape well in the soup.
4. How can I thicken the soup?
Mash some of the potatoes directly in the pot or blend a portion of the soup to thicken it.
5. What can I serve with this soup?
Crusty bread, soda bread, or a simple green salad pairs perfectly with this soup.
6. Is this soup gluten-free?
Yes, as long as you ensure your broth is gluten-free, this soup is naturally gluten-free.
7. Can I make this soup dairy-free?
This recipe is already dairy-free, but ensure that no dairy-based broth or other ingredients are used.
8. What type of cabbage works best?
Green cabbage is traditional, but savoy or napa cabbage can also be used for a softer texture.
9. Can I add carrots or other vegetables?
Yes, diced carrots, celery, or leeks would add extra flavor and nutrition.
10. Can I prepare this soup ahead of time?
Yes, the flavors improve as it sits, making it an excellent make-ahead meal.
Conclusion
Irish Bacon, Cabbage, and Potato Soup is a hearty, satisfying dish that celebrates the best of Irish flavors. Whether you’re seeking comfort food for a chilly evening or a quick and easy meal to share, this soup is sure to impress. Make it your own with variations, and enjoy the rich, savory goodness!
PrintIrish Bacon Cabbage and Potato Soup
This classic Irish soup features crispy bacon, soft potatoes, and vibrant cabbage simmered together to create a warming and satisfying meal. It’s an excellent choice for chilly days or when you’re craving comfort food.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
- 6 slices of thick-cut bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups green cabbage, chopped
- 4 cups potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Onions and Garlic:
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Broth and Potatoes:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, bay leaf, and dried thyme. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Add Cabbage:
- Stir in the chopped cabbage and continue to simmer for another 10-15 minutes, until the potatoes and cabbage are tender.
- Add Cream (Optional):
- Stir in the heavy cream if using, and let the soup simmer for an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
- Serve:
- Remove the bay leaf. Ladle the soup into bowls and garnish with the crispy bacon and chopped fresh parsley. Serve hot with crusty bread.
Notes
- For a thicker consistency, you can mash some of the potatoes in the pot before adding the cabbage.
- To make this soup vegetarian, omit the bacon, use vegetable broth, and add a tablespoon of olive oil to sauté the onions and garlic.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or water if needed to adjust the consistency.