Your soup bowl: Irish Bacon, Cabbage, and Potato Soup is the ultimate soft food studies in cowardly culinary comforts — a stack of simple ingredients like bacon, cabbage, and potatoes, swimming in a deeply flavored chicken stock. The smoky bacon and tender vegetables makes for rich and hearty soup — perfect for cold days or whenever you need a satisfying and warming meal. Accompanied by fresh parsley, it’s rustic and also delicious.
Ingredients:
- 1/2 lb bacon, diced into quarters
- Add a smoky, savory flavor and a bit of richness to the soup with bacon. Any type of bacon will do — smoked, thick-cut or even turkey bacon for a lighter choice.
- 1 onion, finely chopped
- The onions bring a sweetness — they caramelize when you cook them slowly — to offset the salty bacon.
- 1/2 cabbage, roughly chopped
- Cabbage provides texture and a touch of sweetness, balancing the other ingredients and making the soup heartier.
- 1/2 lb potatoes, washed and diced (about 2)
- Potatoes lend it heartiness and bulk, and their creamy texture is a nice counterpoint to the crisp bacon.
- 1 carrot, pared and finely cut into strips
- Carrots are also there, adding some sweetness, bright color.
- 4 to 5 cups chicken stock
- Chicken stock makes a flavorful, savory broth. Using vegetable stock for vegetarian version.
- 1 bay leaf
- The bay leaf gives a bit of depth to this soup, a subtle herbal flavor that allows for discernment.
- Kosher salt and freshly ground black pepper, to taste
- Add salt and pepper to taste toward the end, to amplify all the flavors.
- Parsley, chopped (for garnish)
- Finishing the dish is fresh parsley, which adds a bright, fresh element.
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Instructions:
Step 1: Cook the Bacon
You will be using this also-> Cooking Instructions: In a large pot or Dutch oven, cook bacon over medium heat until crispy, 5 to 7 minutes.
Use a slotted spoon to remove the pieces of bacon and place them on a towel to drain, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
In the same pot with the reserved bacon fat, add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the sliced carrots and cook for 2 more minutes, allowing the vegetables to soak up the bacon flavor.
Step3: Add Potatoes and Cabbage
Add the diced potatoes and roughly chopped cabbage, and season with salt and black pepper to taste. Soften the vegetables a bit, approximately for 3-4 minutes on medium heat.
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, then add the bay leaf.
Cover and cook on low for 15-20 minutes until the potatoes and cabbage are tender.
Step 5: Stir in the bacon and adjust seasoning
Add the cooked bacon back to the pot and stir to combine once the vegetables are tender.
Taste the soup and, if needed, add salt and pepper to taste.
Step 6: Serve and Garnish
Spoon the soup into bowls, adding fresh chopped parsley, and here’s a pop of color and freshness.
Serving and Storage Tips:
To serve: Serve this hearty soup with a slice of crusty bread or Irish soda bread to soak up the flavorful broth. For an extra hit of richness, there’s a dollop of sour cream or a grating of cheese there, too.
Storage: Leftovers may be refrigerated in an airtight container for up to 3 days. Reheat over low heat on the stovetop, adding more broth or water as necessary to thin the soup.
Helpful Notes:
Bacon variety: Traditional Irish bacon (back bacon) can be used for a more authentic flavor, but American bacon works great for its crispy texture and smoky flavor.
Texture Preference: To make the soup creamier, mash some of the potatoes into the soup before serving, or add a splash of cream for richness.
Vegetable Variations — You are welcome to include other vegetables as well and I like to add leeks, parsnips or celery to mine.
Tips from Well-Known Chefs:
Chef Darina Allen: “Use fresh, in-season local vegetables, and a good quality stock, to really up the flavor on a simple soup like this.”
Chef Kevin Dundon: “Take your time cooking the vegetables — letting them sweat gently in the broth will make a real difference to the depth of flavor.”
Frequently Asked Questions:
Q1: Can I substitute vegetable stock for chicken stock?
A1: Yes! Vegetable stock is good, and makes the soup vegetarian friendly if you leave out the bacon (or replace it with a plant-based alternative).
Q2: Is it OK if I add other meats to this soup?
A2: Absolutely. Ham, sausage or even leftover corned beef can go into the soup for extra heartiness.
Q3: What do I do if this soup is too thin?
A3: If you want it on the thicker side, you can mash some of the potatoes, or blend a portion of the soup and return to the pot.
Q4: Can I make this soup in advance?
A4: Yes! The flavors deepen even more if made ahead. Make the soup a day ahead and refrigerate. Reheat it slowly before serving.
Q5. What types of potatoes should I use?
A5: Perfect here are starchy potatoes like Russets or Yukon Golds — they break down a little, which helps to thicken the soup.
Q6: Can I freeze this soup?
A6: Yes, this soup freezes nicely. Cool completely, then freeze in airtight containers for up to 3 months. Store thawed in the fridge overnight, then reheat on the stovetop.
Q7: Can I use pre-cut cabbage from a bag instead of shredding a whole cabbage?
A7: Yes, store-bought pre-shredded cabbage is great and saves you some time. Just scale it to about half a head of cabbage.
Q8: What do you serve with this soup?
A8: This soup goes wonderful with a fresh green salad, soda bread or some garlic toast. It’s also substantial enough to stand on its own.
Q9: How can I make the soup more flavorful?
A9: If you’d like more depth of flavor, I suggest adding a splash of Worcestershire sauce or a splash of apple cider vinegar to brighten the soup right before serving.
Q10: Can I put cream in this soup?
A10: Yes, a drizzle 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 ideal meal when you’re craving something hearty and warm. With smoky bacon, tender potatoes and fragrant cabbage, it’s a hearty meal that’s easy to prepare but big on 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.