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Some days you’re staring out the window at swirling wind and rain, and a cup of tea feels almost too polite. You want something bold, hearty—something that wraps around you like a well-worn cardigan.
Enter this smoky, rustic bowl of bacon, cabbage, and potato soup. It’s unfussy, deeply comforting, and ready in under an hour. You might even find yourself planning next week’s batch before the first spoonful’s gone.
Why You’ll Love It
- Smoky bacon crisped to a golden crunch—just enough to snack on while you cook.
- Tender potatoes and cabbage soaking up every savory drop of broth.
- Kitchen staples you probably already have, so there’s no last-minute grocery dash.
- Endlessly adaptable: go vegetarian with smoked paprika or toss in extra meats if you’re feeling indulgent.
Honestly, there’s something about that bacon-fat aroma mingling with the earthiness of potatoes and cabbage that feels like a cozy nod to Sunday dinners at your grandparents’ house—minus the hours of prep.
Timing and Servings
This recipe moves at a friendly pace: about 15 minutes of chopping and 35–40 minutes of simmering. From fridge to table in 50–55 minutes, tops. You’ll end up with 4–6 generous bowls—perfect for a family meal, a cozy date night, or leftovers that taste even better the next day.
Ingredients
- ½ pound bacon, cut into ½-inch pieces
- 1 medium onion, finely chopped
- ½ head green cabbage, roughly chopped
- ½ pound potatoes (Russets break down for a creamy broth; Yukon Golds hold their shape)
- 1 large carrot, peeled and julienned
- 4–5 cups chicken stock (or vegetable stock for a meat-free twist)
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- Render the bacon. Warm a heavy-bottomed pot (a Le Creuset or even your trusty slow cooker on sauté mode). Fry the bacon over medium heat until golden and crisp, about 5–7 minutes. Scoop it out, drain on paper towels, and reserve the fat in the pan.
- Sauté the aromatics. Add the onion to the bacon fat and stir until it turns translucent, roughly 3–4 minutes. Toss in the carrot strips and cook an extra 2 minutes—just long enough for that sweet carrot scent to show up.
- Combine vegetables. Stir in the diced potatoes and chopped cabbage. Season lightly with salt and pepper. Cook for 3–4 minutes, letting everything soften and mingle in the bacon-infused oil.
- Add stock and simmer. Pour in 4 cups of stock, drop in the bay leaf, and bring to a gentle simmer. Lower the heat, cover, and let it bubble away for 15–20 minutes—or until potatoes and cabbage are fork-tender. If you prefer a looser broth, stir in the extra cup of stock.
- Finish with bacon. Remove the bay leaf, then stir in the reserved bacon bits. Taste and tweak—maybe a pinch more salt, a crack of pepper, or a splash of cream for extra silkiness.
- Serve. Ladle the soup into warmed bowls. Garnish with parsley and serve alongside crusty bread or a slice of Irish soda bread for sopping up every drop.
Variations
- Meat-free twist: Swap bacon for smoked paprika and use vegetable stock.
- Extra protein: Stir in diced ham, sausage slices, or even leftover corned beef.
- Creamy finish: Stir a splash of half-and-half or a dollop of sour cream before serving.
- Veggie boost: Add chopped celery, leeks, or parsnips when sautéing the onions.
Feel free to experiment. Once you’ve got the base down, you’re basically the chef of your own cozy corner café.
Storage & Reheating Tips
Leftovers are a blessing here—flavors deepen after chilling overnight. Let the soup cool completely, transfer to an airtight container, and keep in the fridge for up to 3 days. When it’s time to reheat, warm gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a little water or stock.
Want to stash this for later? Freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Q: Can I use turkey bacon instead?
A: Sure thing. It crisps quickly since it’s leaner—just keep an eye on it so it doesn’t burn.
Q: My soup feels too thin. What now?
A: Mash a few potatoes against the pot’s side or blend a cup of the soup and stir it back in. You’ll get that velvety texture without extra flour.
Q: What stock gives the best flavor?
A: Chicken stock is classic, but homemade vegetable stock adds a lighter touch. If you have a rich beef broth hanging out, go wild—just remember it’ll shift the flavor profile.
Q: Any tips for make-ahead cooking?
A: This soup often tastes even better the next day. Make it a few hours ahead, then reheat and brighten it with a squeeze of lemon or a dash of vinegar right before serving.
Conclusion
Whether you’re chasing away a chill or craving the kind of comfort that sticks to your ribs, this bacon, cabbage, and potato soup has your back. It’s got that no-fuss charm, a fill-your-home aroma, and a bowlful of warmth that feels like a hug. Give it a whirl, and let it earn a permanent spot in your cold-weather rotation.
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.