This Irish Bacon, Cabbage, and Potato Soup is the ultimate comfort food, combining simple ingredients like bacon, cabbage, and potatoes with a flavorful chicken stock base. The smoky bacon and tender vegetables create a rich, hearty soup that’s perfect for cold days or when you want a satisfying and warming meal. Garnished with fresh parsley, it’s both rustic and delicious.
Ingredients:
- 1/2 lb bacon, cut into quarter pieces
Bacon adds a smoky, savory flavor that enhances the richness of the soup. You can use any type of bacon—smoked, thick-cut, or even turkey bacon for a lighter option. - 1 onion, finely chopped
Onions provide a sweet, caramelized base for the soup, balancing the savory bacon. - 1/2 cabbage, roughly chopped
Cabbage adds texture and a slight sweetness, complementing the other ingredients while making the soup more substantial. - 1/2 lb potatoes (about 2), washed and diced
Potatoes make the soup hearty and filling, and their creamy texture contrasts nicely with the crisp bacon. - 1 carrot, peeled and finely sliced
Carrots add a touch of sweetness and bright color to the soup. - 4 to 5 cups chicken stock
Chicken stock creates a flavorful, savory broth. You can substitute vegetable stock for a vegetarian version. - 1 bay leaf
The bay leaf adds a subtle, herbal flavor that enhances the depth of the soup. - Kosher salt and freshly cracked black pepper, to taste
Season the soup to your liking with salt and pepper to enhance all the flavors. - Parsley, chopped (for garnish)
Fresh parsley adds a bright, fresh element to finish off the dish.
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Instructions:
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon over medium heat until it becomes crispy, about 5-7 minutes.
- Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
- In the same pot with the leftover bacon fat, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the sliced carrots and cook for another 2 minutes, letting the vegetables absorb the bacon flavor.
Step 3: Add the Potatoes and Cabbage
- Stir in the diced potatoes and roughly chopped cabbage, and season with salt and black pepper to taste. Cook for about 3-4 minutes, allowing the vegetables to soften slightly.
Step 4: Add the Stock and Simmer
- Pour in the chicken stock (starting with 4 cups and adding more as needed to adjust the soup’s consistency) and add the bay leaf.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes and cabbage are tender.
Step 5: Add Bacon and Adjust Seasoning
- Once the vegetables are tender, return the cooked bacon to the pot and stir to combine.
- Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Serving and Storage Tips:
- Serving: Serve this hearty soup with a slice of crusty bread or Irish soda bread to soak up the flavorful broth. A dollop of sour cream or a sprinkle of grated cheese can also be added for extra richness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or water if needed to thin out the soup.
Helpful Notes:
- Bacon Variety: Traditional Irish bacon (also called back bacon) can be used for a more authentic flavor, but American bacon works wonderfully for its crispy texture and smoky flavor.
- Texture Preference: For a creamier consistency, mash some of the potatoes in the soup before serving, or add a splash of cream for richness.
- Vegetable Options: Feel free to add other vegetables like leeks, parsnips, or celery for additional flavor and texture.
Tips from Well-Known Chefs:
- Chef Darina Allen: “Use fresh, local vegetables and a good quality stock to really elevate the flavor of a simple soup like this.”
- Chef Kevin Dundon: “Don’t rush the cooking of the vegetables—allowing them to simmer gently in the broth will make a big difference in the depth of flavor.”
Frequently Asked Questions:
Q1: Can I use vegetable stock instead of chicken stock?
A1: Yes! Vegetable stock works well and makes the soup vegetarian-friendly if you omit the bacon or substitute it with a plant-based alternative.
Q2: Can I add other meats to this soup?
A2: Absolutely. Ham, sausage, or even leftover corned beef can be added to the soup for extra heartiness.
Q3: How do I make this soup thicker?
A3: For a thicker consistency, you can mash some of the potatoes or blend a portion of the soup and return it to the pot.
Q4: Can I make this soup ahead of time?
A4: Yes! The flavors develop even more when made ahead. Prepare the soup a day in advance and store it in the refrigerator. Reheat it gently before serving.
Q5: What kind of potatoes should I use?
A5: Starchy potatoes like Russets or Yukon Golds are ideal because they break down slightly, helping to thicken the soup.
Q6: Can I freeze this soup?
A6: Yes, this soup freezes well. Allow it to cool completely before freezing in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Q7: Can I use cabbage from a bag instead of chopping a whole cabbage?
A7: Yes, pre-shredded cabbage works perfectly and saves time. Just adjust the amount to match roughly half of a head of cabbage.
Q8: What can I serve alongside this soup?
A8: This soup pairs beautifully with a fresh green salad, soda bread, or garlic toast. It’s also hearty enough to be served on its own.
Q9: How do I make the soup more flavorful?
A9: If you want more depth of flavor, try adding a dash of Worcestershire sauce or a splash of apple cider vinegar to brighten the soup before serving.
Q10: Can I add cream to this soup?
A10: Yes, adding a splash of heavy cream or half-and-half at the end of cooking will make the soup extra creamy and luxurious.
This Irish Bacon, Cabbage, and Potato Soup is the perfect dish when you need something hearty and comforting. With smoky bacon, tender potatoes, and flavorful cabbage, it’s a satisfying meal that’s simple to make but full of rich, delicious flavors. Enjoy!
Irish Bacon, Cabbage, and Potato Soup
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
- 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.
- 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.
- Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften slightly.
- 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.
- Return the cooked bacon to the pot and stir. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.