Warm up with Irish Bacon Cabbage and Potato Soup, a cozy blend of smoky bacon, tender potatoes, and vibrant cabbage in a creamy broth. This bacon cabbage potato soup is perfect for chilly evenings or hearty gatherings. Try this creamy Irish soup recipe for a comforting, soul-warming dish!
Why You’ll Love This Recipe
- Comforting Flavors: Smoky bacon and creamy potatoes create a cozy bacon cabbage potato soup.
- One-Pot Wonder: Easy cleanup with this creamy Irish soup recipe.
- Textural Delight: Crunchy cabbage contrasts with soft potatoes.
- Quick to Make: Ready in under an hour for busy nights.
- Hearty and Nourishing: Perfect for satisfying meals or gatherings.
Ingredients for Irish Bacon Cabbage and Potato Soup
Here’s what you’ll need for this creamy Irish soup (serves 4–6):
- 4 slices (120g) thick-cut Irish bacon, diced (or pancetta)
- 1 medium onion (150g), finely chopped
- 2 cloves garlic, minced
- 4 cups (960ml) chicken or vegetable broth
- 3 medium potatoes (500g, Yukon Gold preferred), peeled and diced
- 2 cups (150g) green cabbage, chopped
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp (30ml) heavy cream (optional, for richness)
Equipment
- Large pot
- Slotted spoon
- Wooden spoon or spatula
- Immersion blender (optional)
Ingredient Tips
- Bacon: Irish bacon or pancetta adds smoky depth; regular bacon works but may be saltier.
- Potatoes: Yukon Gold ensures creaminess for this bacon cabbage potato soup; Russets are a good substitute.
- Broth: Vegetable broth makes this creamy Irish soup vegetarian-friendly (omit bacon or use smoked tofu).
- Cabbage: Swap with kale for a nutritional twist in this bacon cabbage potato soup.
- Cream: Use milk or omit for a lighter creamy Irish soup.
Directions for Irish Bacon Cabbage and Potato Soup
Let’s make this cozy Irish Bacon Cabbage and Potato Soup!
Cook Bacon
In a large pot over medium heat, I cook 4 slices diced Irish bacon until crispy, about 5–7 minutes, letting the fat render. I remove the bacon with a slotted spoon, leaving drippings for flavor in this bacon cabbage potato soup.
Sauté Aromatics
In the same pot, I sauté 1 chopped onion in the bacon drippings until translucent, about 5 minutes. I add 2 minced garlic cloves, stirring for 1 minute until fragrant, avoiding browning for this creamy Irish Bacon Cabbage and Potato Soup.
Simmer Broth and Potatoes
I pour in 4 cups broth, scraping the pot to release flavorful bits. I add 3 diced potatoes and 1 tsp dried thyme, simmering for 15 minutes until potatoes are tender, building the base for this bacon cabbage potato soup.
Add Cabbage
I stir in 2 cups chopped cabbage and simmer for 10 more minutes until wilted, blending textures for this creamy Irish Bacon Cabbage and Potato Soup.
Season and Finish
I season with salt and pepper, tasting to balance the bacon’s saltiness. If using, I stir in 2 tbsp heavy cream for richness. I return the crispy bacon to the pot, cooking for 5 minutes to warm through. For a smoother texture, I optionally blend a portion with an immersion blender.
Serve
I ladle the hot bacon cabbage potato soup into bowls, garnishing with fresh parsley for a vibrant finish.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–50 minutes
- Servings: 4–6 (about 1½ cups per serving)
- Calories: ~250–280 kcal per serving
- Macros per Serving: 28g carbs, 8g protein, 12g fat, 3g fiber
Variations for Irish Bacon Cabbage and Potato Soup
Try these twists on this creamy Irish soup recipe:
- Spicy Kick: Add a pinch of red pepper flakes for a Hearty Irish Soup with heat.
- Vegetarian: Use smoked tofu and vegetable broth for a meat-free bacon cabbage potato soup.
- Herb Boost: Add fresh dill or parsley for a fresher creamy Irish soup.
- Veggie Swap: Use kale instead of cabbage for a nutrient-rich bacon cabbage potato soup.
- Tangy Twist: Add 1 tbsp apple cider vinegar for a zesty creamy Irish soup.
Serving Ideas:
- Pair with a green salad for a balanced meal.
- Serve with a glass of white wine for a cozy dinner.
- Enjoy with crusty bread for dipping.
Storage
I store this bacon cabbage potato soup in an airtight container in the fridge for up to 4 days, cooling completely before sealing. To freeze, I portion into freezer-safe containers for up to 3 months, thawing overnight in the fridge and reheating gently on the stove.
Serving Tips
- Presentation: Serve this Irish Bacon Cabbage and Potato Soup in warm bowls for comfort.
- Garnish: Sprinkle with parsley or a drizzle of olive oil for flair.
- Pairing: Pair with crusty bread or a salad to complement the bacon cabbage potato soup.
- Portion Size: About 1½ cups per person as a main or side.
- Occasions: Ideal for winter dinners, St. Patrick’s Day, or family gatherings.
FAQs
Here are answers to some common questions about Irish Bacon Cabbage and Potato Soup:
Can I use different potatoes for this recipe?
Yes, Russets or red potatoes work for this bacon cabbage potato soup, but Yukon Gold is creamiest.
How do I make this creamy Irish soup vegetarian?
Use vegetable broth and smoked tofu instead of bacon for Irish Bacon Cabbage and Potato Soup.
Is this bacon cabbage potato soup freezer-friendly?
Yes, freeze for up to 3 months and thaw before reheating for Irish Bacon Cabbage and Potato Soup.
Can I make this creamy Irish soup creamier?
Blend a portion or add extra cream for a smoother bacon cabbage potato soup.
What pairs well with this bacon cabbage potato soup dish?
Crusty bread, salads, or white wine complement the flavors.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Irish Bacon Cabbage and Potato Soup is a hearty, comforting dish that warms the soul. This creamy Irish soup recipe is a must-try. Cook this bacon cabbage potato soup, share with loved ones, and enjoy the cozy flavors!
Irish Bacon Cabbage and Potato Soup
Ingredients
- 8 oz Irish bacon or thick-cut bacon, diced
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups chicken stock
- 4 cups water
- 4 medium potatoes peeled and diced
- 1 small head of cabbage shredded
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken stock and water, then add the diced potatoes, shredded cabbage, sliced carrots, and celery. Stir in the dried thyme.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, or until the vegetables are tender.
- Season the soup with salt and pepper to taste. Stir in the cooked bacon.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a smokier flavor, use smoked bacon instead of Irish bacon.
- You can substitute vegetable stock for chicken stock to make the soup vegetarian.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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