Irish bacon cabbage and potato soup is a rustic, comforting dish inspired by traditional Irish cooking. With smoky bacon, tender cabbage, hearty potatoes, and flavorful broth, this soup delivers simple ingredients with big flavor. It’s perfect for cozy winter nights, St. Patrick’s Day celebrations, or any time you crave hearty comfort food.
This recipe highlights the balance of savory bacon with the earthy sweetness of cabbage and the creamy texture of potatoes. Easy to prepare with pantry staples, it’s a filling, budget-friendly dish that feels both nourishing and indulgent.
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and diced (Yukon Gold or russet)
- 4 cups green cabbage, chopped
- 6 cups chicken or vegetable broth
- 1 cup milk or half-and-half (for creaminess, optional)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust as needed)
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Cook the Bacon
- In a large soup pot, cook chopped bacon over medium heat until crisp.
- Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons drippings in the pot.
Step 2: Sauté Aromatics
- Add butter to the pot along with onion and garlic.
- Cook until onion is soft and fragrant, about 5 minutes.
Step 3: Add Potatoes and Broth
- Stir in diced potatoes, thyme, pepper, and bay leaf.
- Pour in broth and bring to a boil.
- Reduce heat and simmer 15 minutes, until potatoes are tender.
Step 4: Add Cabbage
- Stir in chopped cabbage and continue simmering for 10–12 minutes, until cabbage is soft but not mushy.
Step 5: Make it Creamy (Optional)
- Stir in milk or half-and-half for a richer texture.
- Adjust seasoning with salt and pepper.
Step 6: Serve
- Ladle soup into bowls, top with crispy bacon and fresh parsley.
Variations
- Ham Instead of Bacon: Use leftover ham for a sweeter, smokier version.
- Cream-Free: Skip milk/cream for a lighter broth-based soup.
- Extra Veggies: Add carrots, celery, or leeks for more depth.
- Herb Twist: Fresh dill or chives add a bright flavor.
Cooking Notes
- Yukon Gold potatoes hold their shape well; russets break down for a creamier soup.
- If you prefer thicker soup, mash some potatoes against the pot’s side and stir.
- Cook cabbage just until tender—it should keep some texture.
Serving Suggestions
- Serve with warm Irish soda bread or crusty baguette.
- Pair with a simple green salad for a balanced meal.
- Top with shredded Irish cheddar for extra richness.
💡 Tips
- Render bacon slowly over medium heat for maximum flavor.
- Add broth gradually—enough to cover veggies but not so much it becomes watery.
- Soup tastes even better the next day as flavors meld.
- Freeze leftovers without milk/cream added; stir cream in after reheating.
Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 340
- Protein: 12g
- Sodium: 740mg
❓ FAQs
Q1: Can I use red potatoes?
- Yes, red potatoes work well and hold their shape nicely.
Q2: Can I make this vegetarian?
- Yes. Use vegetable broth and omit bacon, replacing with smoked paprika for flavor.
Q3: Can I make it in a slow cooker?
- Yes. Add all ingredients except bacon, cook on LOW for 6 hours, then stir in cooked bacon before serving.
Q4: Can I freeze this soup?
- Yes, but for best results, freeze without milk/cream and add it when reheating.
Q5: What makes this soup Irish?
- It’s based on traditional Irish staples—cabbage, potatoes, and bacon—classic ingredients in Irish cooking.
Conclusion
Irish bacon cabbage and potato soup is a hearty, rustic, and flavorful dish that celebrates simple ingredients. With smoky bacon, tender potatoes, and sweet cabbage in a savory broth, it’s pure comfort food. Easy to make, customizable, and nourishing, this soup is perfect for St. Patrick’s Day or any cozy family dinner.