Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite as comforting as a steaming bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly evening. The rich aroma of smoky bacon mingling with tender potatoes and sweet cabbage fills the kitchen, evoking memories of cozy family dinners and hearty Irish traditions.

I first discovered this recipe while visiting Ireland, where a friendly local pub served up a version so soul-warming I had to recreate it at home. Now, this soup has become a staple in our house, perfect for cold nights when we need something nourishing yet easy to prepare.

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

Get ready to fall in love with a soup that's as simple as it is satisfying. This dish combines humble, budget-friendly ingredients into a creamy, flavorful masterpiece.

First, it’s incredibly easy to make. With just a handful of ingredients and one pot, you’ll have dinner on the table in under an hour. No complicated techniques—just classic, wholesome cooking.

It’s also deeply comforting. The creamy potatoes, savory bacon, and subtly sweet cabbage create a perfect balance of flavors, making every spoonful feel like a warm hug.

Plus, this soup is budget-friendly. Using affordable pantry staples, it’s a great way to feed a crowd without breaking the bank.

Finally, it’s versatile. Whether you prefer a chunkier soup or a smoother consistency, you can easily adjust the texture to your liking. And if you have leftover ham instead of bacon? No problem—this soup welcomes substitutions!

Ingredients Notes

The magic of Irish Bacon, Cabbage, and Potato Soup lies in its simple, high-quality ingredients. Each one plays a key role in building deep, comforting flavors.

Bacon is the backbone of this soup, adding a rich, smoky depth. Traditional Irish bacon is made from the back of the pig, but if you can’t find it, thick-cut American bacon or pancetta works just as well.

Potatoes provide the creamy, hearty texture. I recommend using Yukon Gold or Russet potatoes—Yukon Golds will keep their shape better, while Russets break down slightly, creating a thicker soup base.

Cabbage brings a mild sweetness and a satisfying bite. Use green cabbage, slicing it thinly so it wilts beautifully into the broth without overpowering the dish.

Broth is the foundation of the soup’s flavor. A combination of chicken broth and water gives the perfect balance of richness without being too heavy.

Finally, seasonings like thyme, black pepper, and a touch of garlic elevate the dish, enhancing the natural flavors without overpowering them.

How To Make This Irish Bacon, Cabbage, and Potato Soup

Making this comforting soup is simpler than you might think. Here’s how to bring it all together.

Start by cooking the bacon in a large pot over medium heat. Let it crisp up and release its flavorful fat, then transfer it to a plate, leaving a bit of bacon grease in the pot to build extra depth in the broth.

Next, sauté the onions and garlic in the remaining bacon grease until they become soft and fragrant. This step is crucial, as it lays the foundation for a deeply flavorful soup.

Add the potatoes and broth, bringing the mixture to a gentle simmer. Let the potatoes cook until they’re fork-tender, which usually takes about 15 minutes. If you prefer a thicker soup, mash some of the potatoes directly in the pot.

Once the potatoes are soft, stir in the sliced cabbage and let it cook until it’s just wilted. This ensures it maintains a slight bite and doesn’t turn mushy.

Finally, return the bacon to the pot, season with thyme, salt, and pepper, and let everything simmer for another five minutes. The result? A rich, creamy, and utterly satisfying bowl of soup.

Storage Options

If you have leftovers, you’re in luck! This soup stores beautifully and even tastes better the next day as the flavors meld.

For refrigeration, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for 3 to 4 days.

To freeze, portion the soup into freezer-safe bags or containers, leaving some space for expansion. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.

To reheat, warm it gently on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or milk to restore the creamy texture.

Variations and Substitutions

One of the best things about this soup is how adaptable it is. Here are a few ways to make it your own:

If you prefer a thicker soup, blend half of it using an immersion blender before adding the bacon back in. This creates a creamier texture without the need for extra dairy.

Want to make it dairy-free? No problem! This soup is naturally creamy from the potatoes, so you won’t miss any added milk or cream.

For a vegetarian version, swap out the bacon for smoked paprika and use vegetable broth instead of chicken broth. You’ll still get a deep, smoky flavor without the meat.

Need a low-carb option? Try substituting turnips or cauliflower for the potatoes. They provide a similar texture while keeping the dish keto-friendly.

No Irish bacon on hand? Use ham or pancetta instead! Both add that same salty, smoky richness to the soup.

No matter how you tweak it, this Irish Bacon, Cabbage, and Potato Soup is sure to become a favorite in your home. So grab a spoon, cozy up, and enjoy a taste of Ireland in every bite!

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