There’s something so comforting about a bowl of hearty soup, and today, I’m incredibly grateful to share with you a favorite from my kitchen: Irish Bacon Cabbage Potato Soup. Whether it’s a chilly evening or you’re just in need of a soul-warming meal, this traditional Irish recipe hits all the right notes! The combination of savory bacon, tender cabbage, and creamy potatoes is simply divine. Trust me, once you try it, it’ll become a staple in your recipe rotation. Let’s dive in!
Ingredients
Here’s what you’ll need to whip up this delicious soup:
- 1 tablespoon olive oil
- 6 slices of bacon, chopped
- 1 large Vidalia onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken stock (unsalted or low sodium)
- 4 large white potatoes, peeled and diced
- 2 cups green cabbage, shredded
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Coarse ground black pepper, to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
How to Make Irish Bacon Cabbage Potato Soup
Step 1: Start by heating a tablespoon of olive oil in a large stockpot over medium heat.
Step 2: Add the chopped bacon and cook until it’s crispy. Once done, remove the bacon using a slotted spoon and place it on a paper towel-lined plate to drain. But don’t discard those tasty bacon drippings!
Step 3: In the same pot, add the chopped onion. Sauté for about 5 minutes until the onion turns translucent and tender.
Step 4: Add the minced garlic and cook for another 30 seconds or until fragrant—careful not to burn it!
Step 5: Pour in the chicken stock and bring everything to a boil. Add the shredded cabbage, diced potatoes, carrots, thyme, salt, and pepper. Stir everything together.
Step 6: Lower the heat, cover the pot, and let it simmer for 25-30 minutes, or until the vegetables are tender.
Step 7: Once cooked, stir in the heavy cream, making the soup rich and creamy. Sprinkle the fresh parsley and bacon bits over the top. Serve hot with some crusty French bread or baguettes!
Details and nutritional information
Details
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Nutrition (Per Serving)
Serving Size: 1 bowl (approx.)
Calories: 320 kcal
Sugar: 5g
Cholesterol: 55 mg
Helpful Tips for the Best Irish Soup
- Use thick-cut bacon for a heartier flavor. The bacon adds a smoky, salty depth to the soup, which is the secret to this dish.
- Keep an eye on the onions while sautéing to ensure they don’t brown too much. You want them soft and fragrant.
- Taste as you go! Adding salt gradually ensures you don’t overpower the delicate flavors of the cabbage and potatoes.
Substitutions and Variations
This soup is wonderfully versatile! Here are a few ideas to make it your own:
- Vegetarian version: Omit the bacon and use vegetable broth instead of chicken stock. You can add some smoked paprika for a hint of that smoky flavor.
- Add some protein: If you’d like to boost the protein, add in diced ham or leftover shredded chicken.
- Spice it up: A sprinkle of red pepper flakes or a dash of cayenne can add a subtle kick to the soup.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld. Just store it in an airtight container in the fridge.
Q: Can I freeze this soup?
Yes! You can freeze the soup (minus the heavy cream) for up to 3 months. Just thaw and reheat, then stir in the cream once it’s hot.
Q: Can I use red potatoes instead of white?
Yes, red potatoes work beautifully in this soup! They hold their shape a bit better and add a slight sweetness.
Storage Instructions
If you have leftovers (and you might not, because it’s so good!), store them in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave, and stir well to bring back the creaminess. If freezing, store without the cream and add it when reheating.
More Recipes You’ll Love
If you enjoyed this Irish Bacon Cabbage Potato Soup, here are some more hearty, comforting recipes to try:
- Chicken Cordon Bleu Soup: Comfort in a Bowl
Enjoy the magic in every meal!
Print
Irish Bacon Cabbage Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and comforting Irish soup packed with crispy bacon, tender cabbage, and creamy potatoes. This simple, flavorful recipe is perfect for cozy evenings or gatherings. Serve with fresh bread for a complete meal!
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 large Vidalia onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken stock (unsalted or low sodium)
- 4 large white potatoes, peeled and diced
- 2 cups green cabbage, shredded
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Coarse ground black pepper, to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add chopped bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving bacon drippings in the pot.
- Add onion to the pot and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken stock and bring to a boil. Add cabbage, potatoes, carrots, thyme, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and let it simmer for 25-30 minutes, until vegetables are tender.
- Stir in heavy cream and cooked bacon. Garnish with fresh parsley and serve warm with crusty bread.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or omit it entirely.
- Add extra vegetables like celery or leeks for more flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove, stirring well to maintain creaminess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 320 kcal
- Sugar: 5g
- Cholesterol: 55 mg