Irish Bacon, Cabbage, and Potato Soup Recipe

Introduction

This Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish perfect for chilly days. Combining smoky bacon with tender vegetables in a flavorful broth, it’s a warming meal that’s easy to prepare and satisfying to enjoy.

Ingredients

• 1/2 lb bacon (cut into quarter pieces)
• 1 onion (finely chopped)
• 1/2 cabbage (roughly chopped)
• 1/2 lb potatoes (washed and diced)
• 1 carrot (peeled and finely sliced)
• 4 to 5 cups chicken stock
• 1 bay leaf
• Kosher salt and black pepper (to taste)
• Parsley (chopped, for garnish)

Instructions

1. Step 1: In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Step 2: Add the chopped onion to the pot and cook for 3-4 minutes until softened. Then add the sliced carrot and cook for another 2 minutes.
3. Step 3: Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften the vegetables slightly.
4. Step 4: Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes and cabbage are tender.
5. Step 5: Return the cooked bacon to the pot and stir well. Taste the soup and adjust the seasoning if needed.
6. Step 6: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Tips & Variations

• For extra richness, add a splash of cream just before serving.
• Use smoked ham instead of bacon for a milder flavor.
• Add a few chopped garlic cloves with the onions for added depth.
• Use vegetable stock to make the soup vegetarian, and substitute bacon with smoked tofu or mushrooms.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage instead of regular cabbage?

Yes, green cabbage works perfectly in this recipe and provides a similar texture and flavor.

Is it necessary to add the bay leaf?

The bay leaf adds a subtle aromatic note but can be omitted if you don’t have one. The soup will still be delicious without it.

Irish Bacon, Cabbage, and Potato Soup Recipe

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This traditional Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish packed with crispy bacon, tender cabbage, and soft potatoes simmered in a flavorful chicken stock. Perfect for chilly days, this soup combines rustic ingredients to create a warming, satisfying meal that showcases classic Irish flavors.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Ingredients

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Bacon and Vegetables

• 1/2 lb bacon (cut into quarter pieces)
• 1 onion (finely chopped)
• 1/2 cabbage (roughly chopped)
• 1/2 lb potatoes (washed and diced)
• 1 carrot (peeled and finely sliced)

Soup Base and Seasoning

• 4 to 5 cups chicken stock
• 1 bay leaf
• Kosher salt (to taste)
• Black pepper (to taste)

Garnish

• Parsley (chopped, for garnish)

Instructions

1. Cook the bacon: In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Sauté the aromatics: In the same pot with the bacon fat, add the chopped onion and cook for 3-4 minutes until softened. Then add the sliced carrot and cook for an additional 2 minutes to slightly tenderize.
3. Add potatoes and cabbage: Stir in the diced potatoes and chopped cabbage. Season with kosher salt and black pepper to taste, and cook for 3-4 minutes to let the vegetables soften slightly and absorb flavors.
4. Add stock and simmer: Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer gently for 15-20 minutes until the potatoes and cabbage are tender and fully cooked.
5. Reintroduce bacon and adjust seasoning: Return the cooked bacon pieces to the pot and stir through. Taste the soup and adjust the salt and pepper if needed.
6. Serve: Ladle the hot soup into bowls, garnish each serving with freshly chopped parsley, and serve warm for a cozy meal.

Notes

• For a vegetarian version, substitute chicken stock with vegetable stock and omit bacon.
• Bacon fat adds depth, but you can use olive oil for a lighter option.
• Adjust stock quantity for preferred soup thickness.
• Potatoes can be peeled or unpeeled based on preference.
• This soup stores well in the refrigerator for up to 3 days.

Keywords: Irish soup, bacon soup, cabbage soup, potato soup, comfort food, traditional Irish recipe