Irish Bacon Cabbage and Potato Soup

Introduction

What if we told you comfort could be served by the spoonful? This Irish Bacon Cabbage and Potato Soup is everything hearty, rustic, and soul-warming—perfect for chilly evenings, St. Patrick’s Day feasts, or when you’re simply craving something wholesome. Combining smoky bacon, tender potatoes, and sweet cabbage, this classic Irish-inspired recipe is as nourishing as it is nostalgic.

Ingredients List

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups green cabbage, chopped
• 4 cups potatoes, peeled and diced (Yukon Gold or Russet work best)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or heavy cream
• 1 tbsp butter (optional, for richness)
• Salt and pepper to taste
• Fresh parsley, for garnish

Substitutions:

• Use turkey bacon or pancetta as alternatives.
• Swap milk with oat or almond milk for a dairy-free version.
• Add carrots or leeks for extra depth.

Timing

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: ~45 minutes

Faster than most stews, but just as satisfying.

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of fat in the pot.

Step 2: Sauté Aromatics

Add diced onion and garlic to the bacon drippings. Sauté until softened and fragrant, about 3–5 minutes.

Step 3: Add Cabbage and Potatoes

Stir in the chopped cabbage and diced potatoes. Cook for 5 minutes, allowing the veggies to soften slightly.

Step 4: Simmer the Soup

Pour in the broth and bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes, until potatoes are fork-tender.

Step 5: Add Cream and Seasoning

Stir in the milk or cream and butter (if using). Season with salt and pepper to taste. Heat through without boiling.

Step 6: Finish and Serve

Return bacon to the pot or use it as a topping. Garnish with chopped parsley and serve hot.

Nutritional Information (Per Serving)

• Calories: ~310 kcal
• Protein: 10g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 4g

Healthier Alternatives for the Recipe

• Lower fat: Use turkey bacon and skip the butter.
• More fiber: Leave skins on potatoes and add chopped carrots.
• Dairy-free: Use plant-based milk and omit butter.

Serving Suggestions

• Serve with soda bread or crusty sourdough.
• Top with shredded cheddar or crumbled Irish blue cheese.
• Pair with a crisp Irish lager or sparkling apple cider.

Common Mistakes to Avoid

• Overcooking the cabbage: Add it after the potatoes have cooked halfway for firmer texture.
• Not seasoning enough: Taste and adjust salt and pepper before serving.
• Using too much liquid: Stick to 4 cups of broth for ideal thickness.

Storing Tips for the Recipe

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.

Conclusion

This Irish Bacon Cabbage and Potato Soup is rustic comfort in a bowl—creamy, smoky, and incredibly satisfying. It’s a timeless recipe that brings tradition and flavor to every spoonful.

Give it a go and leave us a comment with your favorite twist! Subscribe for more comforting classics and global favorites.

FAQs

Q1: Can I make this vegetarian?
Yes—skip the bacon, use veggie broth, and add extra veggies like leeks or mushrooms.

Q2: Can I blend the soup?
Yes, for a smoother texture, blend half and mix it back in.

Q3: What’s the best potato to use?
Yukon Golds give a buttery texture, but Russets work well too.