Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite like a steaming bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly day. The rich, smoky aroma of bacon mingles with the earthiness of potatoes and the subtle sweetness of cabbage, creating a dish that's as comforting as it is delicious.

this Recipe

I first made this soup on a cold winter evening when I was craving something warm, hearty, and reminiscent of my Irish roots. It quickly became a family favorite, filling our home with its irresistible scent and our bowls with its creamy, savory goodness.

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

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This soup isn't just another cozy meal—it’s a true taste of Ireland, packed with traditional flavors and simple, wholesome ingredients.

First off, it's incredibly easy to make. With just a few basic steps, you can have a pot of this rich, flavorful soup simmering on your stovetop in under an hour.

It’s also budget-friendly. Potatoes, cabbage, and bacon are all inexpensive staples, making this a great option for feeding a family without breaking the bank.

Not to mention, it's a complete meal in a bowl. Packed with tender potatoes, smoky bacon, and hearty cabbage, this soup is satisfying enough to serve on its own.

And the best part? It tastes even better the next day! The flavors meld beautifully as the soup sits, making leftovers a real treat.

Ingredients Notes

The magic of this Irish Bacon, Cabbage, and Potato Soup lies in its simple, humble ingredients. Each one plays a crucial role in creating the perfect balance of flavors and textures.

Bacon is the star of the show here. Traditional Irish bacon is made from the back of the pig and is less fatty than American-style bacon. However, if you can’t find Irish bacon, thick-cut bacon or pancetta work well as substitutes.

Potatoes add a creamy, hearty texture to the soup. Yukon Golds are ideal because they hold their shape while becoming tender and slightly buttery. Russets can also be used, but they break down more, resulting in a thicker consistency.

Cabbage brings a mild sweetness and a bit of texture to the soup. Green cabbage is the classic choice, but Savoy cabbage works well too, adding a more delicate bite.

Chicken or vegetable broth serves as the base of the soup, providing depth and richness. A homemade broth will add even more flavor, but a good-quality store-bought version works just as well.

Finally, cream and seasonings round out the dish. A touch of cream adds a silky finish, while salt, pepper, and a hint of thyme enhance the overall flavor.

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

Making this soup is as easy as it is rewarding. Let’s walk through the process step by step.

Start by cooking the bacon in a large pot over medium heat. Let it sizzle until it's crispy and golden brown. Remove the bacon and set it aside, leaving behind the flavorful drippings.

Next, sauté the onions and garlic in the bacon fat. This step builds a rich base for the soup, infusing it with layers of flavor. Stir occasionally until the onions turn soft and translucent.

Add the potatoes and broth, bringing everything to a gentle simmer. Let the potatoes cook until they’re tender, about 15 minutes. At this point, you’ll start to see the broth take on a lovely golden hue.

Stir in the chopped cabbage, allowing it to soften in the hot broth. It only takes about 5-7 minutes for the cabbage to become tender while still retaining a bit of bite.

Finally, return the bacon to the pot and finish with a splash of cream for extra richness. Season with salt, pepper, and thyme to taste. Let everything simmer for a few more minutes before serving.

In just under an hour, you’ll have a delicious, creamy, and utterly satisfying soup ready to enjoy.

Storage Options

This soup stores beautifully, making it a great option for meal prep or leftovers.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even more delicious the next day.

For longer storage, freeze the soup in portion-sized containers for up to 3 months. Keep in mind that the texture of the potatoes may change slightly upon reheating, but the flavor remains just as comforting.

To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much in the fridge, add a splash of broth or water to bring it back to the perfect consistency.

Variations and Substitutions

One of the best things about this Irish Bacon, Cabbage, and Potato Soup is its versatility. Here are a few ways to switch things up:

For a lighter version, swap out the cream for half-and-half or simply omit it altogether. The soup will still be rich and satisfying without the added dairy.

Want to add more protein? Try stirring in shredded cooked chicken or sliced smoked sausage for an extra hearty meal.

For a vegetarian option, leave out the bacon and use a little butter or olive oil to sauté the onions and garlic. A smoked paprika seasoning can help mimic the smoky depth that bacon provides.

If you love a thicker soup, mash some of the potatoes directly in the pot before serving. This creates a creamy texture without needing extra cream.

Finally, experiment with different herbs like bay leaves, parsley, or even a touch of nutmeg for a unique twist on the classic recipe.

No matter how you make it, this soup is bound to become a favorite in your home—just as it has in mine. So grab a bowl, a thick slice of crusty bread, and enjoy the comforting warmth of this Irish classic!

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