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Irish Bacon Cabbage and Potato Soup

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Cabbage:
    • Stir in the chopped cabbage and continue to simmer for another 10-15 minutes, until the potatoes and cabbage are tender.
  5. 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.
  6. 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.

Find it online: https://recipe.newsvks.com/irish-bacon-cabbage-and-potato-soup/