Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite like a steaming bowl of Irish Bacon, Cabbage, and Potato Soup to warm you up on a chilly evening. This comforting classic is packed with smoky bacon, tender potatoes, and silky cabbage, all swimming in a rich, flavorful broth. Every spoonful delivers a taste of Irish tradition, perfect for cozy dinners or celebrating St. Patrick’s Day.

this Recipe

I first discovered this recipe during a trip to Ireland, where every pub seemed to have its own version of this hearty soup. The combination of simple, rustic ingredients creates an incredibly satisfying dish that’s both budget-friendly and easy to prepare. Now, it’s a staple in my kitchen, especially when I need something warm and nourishing.

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

Get ready to fall in love with this simple yet deeply flavorful soup. Whether you're looking for an easy weeknight dinner or a dish to bring a touch of Ireland to your table, this soup delivers.

First off, it's incredibly easy to make. With just a handful of ingredients and one pot, you’ll have a filling meal ready in under an hour.

It's budget-friendly, using affordable staples like potatoes, cabbage, and bacon to create a satisfying dish that won’t break the bank.

The flavors are rich and smoky, thanks to the bacon that infuses the broth with deep, savory notes. The cabbage and potatoes absorb all that goodness, making every bite a delight.

Lastly, it’s versatile. You can adjust the ingredients to fit your taste—swap bacon for ham, add carrots for sweetness, or make it creamy with a splash of heavy cream.

Ingredients Notes

The magic of this soup lies in its simple ingredients, each playing a key role in creating that signature taste and texture.

Bacon: Traditional Irish bacon (back bacon) has a slightly leaner cut than American streaky bacon. If you can find it, use it! Otherwise, thick-cut smoked bacon works just as well, adding that rich, smoky depth to the soup.

Potatoes: For a creamy yet chunky texture, opt for Yukon Gold or Russet potatoes. They break down slightly as they cook, thickening the soup beautifully.

Cabbage: Green cabbage is the classic choice here. It softens as it simmers, becoming tender while still maintaining a slight bite. If you prefer a sweeter note, try Savoy cabbage.

Broth: A good-quality chicken or vegetable broth is essential. It serves as the base for the soup, absorbing all the flavors of the bacon and vegetables. If you want a richer depth, add a splash of Guinness or Irish stout.

Seasonings: A simple blend of salt, pepper, thyme, and bay leaves brings out the best in the ingredients without overpowering the natural flavors.

How To Make This Irish Bacon, Cabbage, and Potato Soup

Making this soup is as easy as it is delicious. Let’s break it down step by step.

Start by cooking the bacon. In a large pot or Dutch oven, fry the chopped bacon over medium heat until crispy. This not only renders the flavorful fat but also provides a rich, smoky base for the soup. Once crisp, remove the bacon and set it aside, leaving the drippings in the pot.

Next, sauté the onions and garlic. Add finely chopped onions to the bacon drippings and cook until softened. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.

Now, add the potatoes and broth. Toss in the diced potatoes and pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Drop in the bay leaves and a pinch of thyme, then bring everything to a gentle simmer.

Once the potatoes begin to soften, add the cabbage. Stir in the shredded cabbage and let it cook until tender, about 10 minutes. The cabbage will absorb the rich broth, blending beautifully with the creamy potatoes.

Finally, return the bacon to the pot and season. Stir in the crispy bacon pieces and adjust the seasoning with salt and pepper. For an extra touch of richness, you can add a splash of heavy cream or a pat of butter.

Let the soup simmer for another few minutes before serving. The total cook time is around 40 minutes, making this a quick yet deeply flavorful meal perfect for any occasion.

Storage Options

This soup stores beautifully, making it perfect for meal prep or leftovers.

Refrigerator: Store any leftover soup in an airtight container for up to 4 days. The flavors deepen over time, making it even more delicious the next day.

Freezer: While the soup can be frozen for up to 3 months, keep in mind that the texture of the potatoes may change slightly. To freeze, let the soup cool completely before transferring it to a freezer-safe container.

Reheating: Warm the soup on the stove over medium heat, adding a splash of broth or water if it has thickened too much. If reheating from frozen, thaw overnight in the fridge before warming.

Variations and Substitutions

One of the best things about this soup is how adaptable it is. Here are some ideas to make it your own:

Make it creamy: Stir in a splash of heavy cream or blend half the soup for a thicker, richer consistency.

Use ham instead of bacon: If you have leftover ham, dice it up and use it instead of bacon for a slightly sweeter, meatier flavor.

Add carrots or leeks: For an extra layer of sweetness and depth, add diced carrots or leeks along with the onions.

Go vegetarian: Skip the bacon and use vegetable broth for a delicious meat-free version. A little smoked paprika can add that missing smoky note.

Try different potatoes: Red potatoes hold their shape better, while Russets break down for a naturally thickened soup. Choose based on your texture preference.

No matter how you customize it, this Irish Bacon, Cabbage, and Potato Soup is guaranteed to be a hit. Give it a try, and let this heartwarming dish bring a little Irish comfort to your table!

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