Irish Bacon, Cabbage, and Potato Soup Recipe
Introduction
This Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting meal perfect for chilly days. Combining savory bacon with tender vegetables in a flavorful broth, it offers a classic taste of Ireland in every spoonful.
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
- Step 1: 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.
- Step 2: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced carrot and cook for another 2 minutes.
- 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 slightly.
- Step 4: Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes and cabbage are tender.
- Step 5: Return the cooked bacon to the pot and stir. Taste and adjust the seasoning if needed.
- Step 6: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Tips & Variations
- For a richer flavor, use homemade chicken stock or substitute half the stock with vegetable broth for a lighter version.
- Try adding a splash of cream at the end for a creamier texture.
- Swap out bacon for smoked ham or pancetta for a different smoky profile.
- Add a pinch of thyme or rosemary for extra herbal notes.
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 refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well and makes the soup suitable for those avoiding meat. It will slightly change the flavor but still be very tasty.
Is this soup suitable for freezing?
Absolutely. Freeze in airtight containers for up to 2 months. Thaw completely before reheating to maintain the best texture and flavor.
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Irish Bacon, Cabbage, and Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This classic Irish Bacon, Cabbage, and Potato Soup is a hearty, comforting dish perfect for chilly days. Featuring crispy bacon, tender cabbage, and soft potatoes simmered in flavorful chicken stock, this soup delivers a warm and satisfying meal that’s easy to prepare in under 40 minutes.
Ingredients
Meat and Stock
- 1/2 lb bacon (cut into quarter pieces)
- 4 to 5 cups chicken stock
Vegetables
- 1 onion (finely chopped)
- 1/2 cabbage (roughly chopped)
- 1/2 lb potatoes (washed and diced)
- 1 carrot (peeled and finely sliced)
Seasonings and Garnish
- 1 bay leaf
- Kosher salt and black pepper (to taste)
- Parsley (chopped, for garnish)
Instructions
- Cook the Bacon: In a large pot, heat over medium heat and add the quartered bacon pieces. Cook them until crispy, which should take about 5 to 7 minutes. Once done, remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for added flavor.
- Sauté Onions and Carrots: To the same pot with the bacon fat, add the finely chopped onion. Cook for 3 to 4 minutes until softened and translucent. Then add the finely sliced carrot and cook for an additional 2 minutes allowing the vegetables to soften and absorb the flavors.
- Add Potatoes and Cabbage: Stir in the diced potatoes and roughly chopped cabbage. Season the mixture with kosher salt and black pepper according to your taste. Cook these vegetables for 3 to 4 minutes to slightly soften them and combine the flavors.
- Simmer the Soup: Pour in 4 to 5 cups of chicken stock and add the bay leaf for fragrance. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes, or until the potatoes and cabbage are tender and fully cooked through.
- Reintroduce Bacon and Season: Return the crispy bacon pieces to the pot. Stir well to combine all components. Taste the soup and adjust the salt and pepper as needed to balance the flavors.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle with freshly chopped parsley for a pop of color and fresh taste. Serve warm and enjoy a nourishing and flavorful Irish classic.
Notes
- For a richer flavor, you can use homemade chicken stock or a good quality store-bought version.
- If you prefer a vegetarian version, omit the bacon and use vegetable broth instead.
- To make the soup thicker, mash some of the potatoes after cooking or blend a portion of the soup and then mix back in.
- This soup keeps well in the refrigerator for up to 3 days and reheats beautifully.
- Garnishing with parsley not only brightens the dish visually but also adds a fresh herbal note.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Keywords: Irish soup, bacon soup, cabbage soup, potato soup, hearty soup, comfort food, easy soup, stovetop soup
